Flower Child Coffee

Nkanda

Nkanda represents Burundi's best season in years from the Ngozi region, south of Kayanza in this East African highland origin. The coffee undergoes a meticulous double-fermentation process—12 hours wet fermentation followed by 12 hours in cement tanks—then dried 20–25 days on traditional raised beds, creating clarity and distinction between acidity and sweetness. In the cup, expect dried cherry, citrus, persimmon, and sweet oolong notes with a bright, clean profile. This Bourbon variety coffee is meticulously separated by hill and community to honor microclimates; it's worth seeking for its poignant tea-like character and vibrant expression of terroir.