Kayokwe is a privately owned wet mill in Kibumbu, Mwaro Province. Kayokwe station acts as a centrally located wet mill for the farmers in the surrounding highlands ("Commune Kayokwe") to sell and have their coffee cherry processed. Like most of Burundi, Bourbon is the dominant cultivar grown, and the 2000+ family "farms" who sell their coffee to Kayokwe, tend to be in the .5 to 1 hectare range; much more like gardens in respect to size. The station sits below the farms, and coffee on average is planted above 1800 meters above sea level. Kayokwe is outfitted with a 6 disc pulping machine, and coffee cherry sees an initial sort during flotation, with additional hand sorting at the raised drying tables.
Kayokwe's dry fragrance has a raw Turbinado sugar smell to it, clean and with flecks of baking spices, mace and clove accents. Breaking through the wet crust releases a spiced sweetness that reminds me of pumpkin bread, a concoction of cooked pumpkin, brown sugar, and nutmeg. This Burundi coffee brews so well, producing a sweet, complex, and clean cup, high levels of raw sugar flavors and spice accents all the way through. Kayokwe has bracing tea-like acidity, a lemon hint adding to the effect, which is persistent in both City and Full City roasts. A resonant dark caramel flavor comes up in City+ roasts, opening up to understated notes of dark cranberry juice and clove spice. I prefer this coffee with lighter roast shades, City and City+, where brewing highlights inherent tea and spice notes, and builds sweetness to a substantial level.