Red Bourbon varieties thrive in Burundi, renowned for their sweetness and body, contributing to the bold body, citrusy notes, and bright acidity of Burundian coffees. Kirundo, with its high altitude (1,730 masl) and low humidity, provides an optimal environment for preserving coffee quality. Processing occurs at night, and cherry reception spans from sunrise to early night hours, allowing farmers to focus on delivering top-notch quality.