Kibande Ruyaga has a nice mixture of caramel and honeyed sweetness, and lemongrass flavor/acidity at light roast levels. Closer to Full City produces the most balance between caramel sweetness and citrus brightness. City to Full City.
Here is another coffee from a relatively new washing station in Muyinga province. The station was built about five years ago, and is situated near a mountain-fed stream, which gains them great access to clean water for processing coffee. They've also installed a state of the art filtration system to handle the water post-processing, in order to put clean water back into the ecosystem. Kibande and Ruyaga are names of two of the three hillside villages who delivered this coffee. The folks at this station buy cherry from several "collines" - French for hill tops - in the surrounding area. Coffee is delivered by bike or by foot, one bag at a time (see the first pic below). There is a small holder tradition in this region, "farms" often less than a hectare adjacent to their homes. Altitude is between 1450 - 1750 meters, and like most of the region, entirely Bourbon stock.
Burundis often have heavy baking spice notes in the aroma, this one fits that mold. I'd say clove is the dominant spice scent I get in the dry grounds. There is sweetness too, and mostly a sort of non-specific raw sugar smell, but at convincing levels. The wet grounds are very sweet, like malt caramel, and of course carry a spiced aroma too, like mulling spices on the break. The cup has a lemongrass vibrance, especially in the light roast levels. It cuts through flavors of caramel and a sort of honey-wheat puff cereal. Edging toward Full City makes for a balanced cup, thick caramel and nougat sweetness, and a citric brightness still shines high.