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Like its neighbours, Burundi’s coffee production is largely in the hands of smallholder farmers who organise and sell their coffee through cooperatives. A single coffee lot can therefore represent the work and livelihoods of many farming families.
In Muyinga, the microclimate of the hills and mountains, combined with fertile soils and a dense network of rivers, creates favourable conditions for growing coffee.

This coffee has a caramel aroma, natural sweetness, a clean cup, silky body, lively acidity and a long aftertaste.