Burundi Matongo

Burundi Matongo

Curator Profile: Versatile

Variety: Bourbon

Process: Washing

Notes: Red Apple, Black Tea and Hazelnut Praline

SCA:

Origin: Burundi

Region: Matongo, Kayanza

Farm: Estación de proceso Matongo

Height: 1750 - 1950 masl

Producer: Aileen & Leon Christianakis

History

Leon is a third-generation coffee farmer – his grandparents started growing coffee in Tanzania in the early 20th century. While the land he inherited was not in a condition to grow high-quality coffee varieties, together with his wife Aideen, Leon breathed new life into the old plantation sites and began growing high-quality coffee trees of different varieties such as Kent, SL28, Gesha and Pacámara. Their Acacia Hills farm borders the UNESCO World Heritage-listed Ngorongoro Conservation Area. The region’s fertile volcanic soil and favourable climate provide ideal conditions for growing high-quality coffee. Acacia Hills practices organic and sustainable farming methods that protect the local ecosystem. By implementing water-saving techniques and managing waste responsibly, they minimise their environmental footprint. They also contribute to the local community by creating job opportunities and providing financial assistance, educational materials and infrastructure improvements to local schools.

The Kent variety is prized not only for its disease resistance but also for its quality. They are known for their smooth and balanced flavor profile, with subtle fruity and floral flavor notes and a clean finish. This washed batch undergoes fermentation for 12 to 13 hours, before being washed and dried for approximately 13 to 16 days. This coffee has refreshing notes of red apple, is floral like black tea, and has creamy and nutty notes like hazelnut praline.

We are excited to have another coffee produced by Leon and Aideen, who we have had the privilege of meeting in person here in Amsterdam.

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