Gitwe Hill rises above Heza Washing Station in Burundi’s Butanyerera Province, where coffee grows alongside maize, banana, cassava, beans, and cabbage in the region’s rich soils. Heza—meaning “beautiful place” in Kirundi—sits at approximately 1,960 meters above sea level and serves a community made up largely of smallholder coffee farmers.

Heza processes coffee using spring water pumped from a nearby natural source. During the washed process, freshly harvested cherries are delivered by farmers, then floated and hand-sorted for ripeness. The cherries are pulped and fermented for 36 hours underwater beneath a plastic tarp. After fermentation, the parchment is sometimes “footed” to help loosen remaining mucilage before being rinsed, density graded, and soaked again for 4–6 hours. The coffee is pre-dried on covered tables and then moved to raised beds, where it slowly dries for 16–20 days to reach stable moisture.

The result is a bright, clean, and structured cup that reflects both the elevation and the careful, hands-on processing traditions of the region.

Origin – Gitwe Hill, Butanyerera Province, Burundi

Process – Washed

Varietal – Bourbon

Altitude – 1,900–2,100 MASL

We Taste – Blackberry, lemon cookie, jasmine