Campazi #2

In northern Burundi, the hills around Kayanza rise into what locals call the “up country,” a cooler, greener landscape shaped by high elevation, red clay soils, and the nearby Kibira National Forest. Coffee here grows between 1,800 and 2,200 meters above sea level, often in full sun and without fertilizer. Families tend small plots alongside staple crops like bananas, beans, and cassava, relying on coffee as just one part of their livelihood in a region where farming is both demanding and deeply rooted in daily life.

This coffee comes from the Campazi community and is processed at Umoco, the only washing station serving the entire Kayanza area. Reaching Umoco requires hours of travel from the capital and, for many producers, a long walk to deliver their cherries. At the station, coffee undergoes a double fermentation before drying slowly on raised beds for up to 25 days. While Burundi remains one of the most challenging origins to navigate, coffees like this stand out for their structure and clarity, shaped by place and by the persistence of the producers who make them possible.