Magamba is a 2 hectare farm named after the hill upon which it stands, nearby to the town of Kayanza, northern Burundi. Coffee on the farm is grown at approximately 1780 masl, and benefits from both the altitude and the deep, sandy, loam soil that is prevalent in this area. All of the coffee cultivated at Magamba is processed at the nearby Mpanga washing station.
The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies. However, we tend to find Kayanza coffees are more delicate in character and present more floral notes, such as jasmine, rose and orange blossom.
Our Magamba coffee is fully washed, and has undergone a single, 13 hour fermentation, before being dried on raised beds for between 20 and 22 days, depending on the weather. In the cup expect black cherry and chocolate, a full body and plenty of citric acidity.