Shimu is a small 4 hectare farm located at 1780 masl on the hills surrounding the town of Kayanza, northern Burundi. Shimu is owned by Gabriel Congera, and 75% of his farm is planted with coffee, whilst the rest is separated into plots for cassava, beans and bananas. In total, his land yields approximately 4000 kgs of coffee per harvest season (roughly 65 bags), of which all 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 Shimu 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 grapefruit, brown sugar, dark chocolate with a syrup like body.