The Akawa Project is a community initiative that encompasses 13 mills in Burundi. The aim of the project is to help farmers to recognise and reap the benefits of improved coffee quality, including remuneration. Our friends at Condesa Co. Lab have been sponsoring the Runyinya Mill since 2017 and have seen measurable improvements in that time. Runyinya’s operators Patrick Dusabe and Bernard Kubwimana have lead the push for innovation and are regarded as pioneers for specialty coffee in their municipality. Situated in the Bururi province in Burundi’s south, Runyinya is far from the traditional specialty regions of Kayanza and Ngozi; however this coffee has surpassed our expectations and earned a spot on our single origin line-up. A solid high-end Burundi will usually be super clean, balanced acidity and generally distinct notes of yellow stone fruit. Runyinya doesn’t stray far from the stereotype, but does stand out in one big way; the mouthfeel. In the cup you can expect notes of sweet peach, tangy mandarin but also a beautiful syrupy mouthfeel reminiscent of golden syrup that clings to your pallet long after the last sip. Highly recommended as a filter style coffee.
Region: Bururi
Elevation: 1,700 m.a.s.l
Variety: Bourbon
Process: Washed
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