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KAYANZA
$32
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Whole Bean Coffee250g (8.8OZ)
Burundi · Espresso
Kayanza sits in the northwest corner of Burundi, high above Lake Tanganyika, where volcanic soils and cool mountain temperatures create some of the most expressive growing conditions on the continent. The smallholder farmers behind this lot have worked with Long Miles Coffee Project for years — a family-run operation that embeds directly into farming communities to improve quality, traceability, and livelihoods at the source.
The cup opens with round, soft honey, deepens into cacao, and finishes with a slow tangy brightness of dried starfruit — lingering long after the last sip.
Expect: Honey · Cacao · Dried Starfruit
Roast: Medium
Region: Kayanza, Burundi
Sourced by: Long Miles Coffee Project
Availability: Limited — this lot will not be restocked.
IO-E-18
Profile
Honeyed & Complex
Notes
+Medium Roast
+Honey
+Cacao
+Dried Starfruit
Origin ISOLATED ORIGIN
Coffee is sourced seasonally for clarity, sweetness, and a distinctive sense of place.
Brew method ESPRESSO
Designed to stay expressive across filter and espresso recipes. Use the guide below as a starting point.
Espresso
Dialing in for espresso is about pressure.
Dose - Espresso
Always weigh it out. Most espresso shots start around a 1:2 ratio — for example, 18 grams of coffee in, 36 grams of espresso out. Small changes here shift body and intensity in big ways.
Grind - Espresso
Your grind is your foundation. Too coarse and the shot rushes through, leaving you sour and thin. Too fine and it chokes the puck, dragging out bitterness and flattening your crema. Aim for a fine, sand-like grind and adjust based on taste.
Tamp
Even, level pressure matters more than how hard you press. An uneven tamp creates channels, letting water blast through the weak spots instead of pulling evenly through the whole puck.
Extraction
Watch the pour: it should start slow and syrupy, almost like warm honey, then build into a steady, thinning stream. A shot that gushes early or drips too slow is telling you to adjust your grind before your next pull.
Total Shot Time
For most espresso shots, you're looking at about 25–30 seconds, start to finish.
Full Analysis
- Class:
- DECLASSIFIED
- Process:
- Washed
- Coordinates:
- 7°09′S 78°31′W
- Region:
- Kayanza
- Origin:
- Burundi
- Producer:
- Long Miles
- Codename:
- Kayanza
- Altitude:
- 1900 MASL
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Reviews
Total 5 star reviews: 3 Total 4 star reviews: 0 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
3 reviews
- KKevin1 month agoRated 5 out of 5 stars5 Stars
Came super fast and well packaged! Awesome products, thanks again!
- DCDavid C.Verified Buyer2 months agoRated 5 out of 5 starsKayanza Review
First of all, your coffee's flavor is amazing!!! My only gripe is I'd like to see about 2 or 3 more ounces added to your pouch, given your price point and the average weight of most bagged coffee beans. That's it!!!
BBBIGFACE BRAND1 month agoThanks for the review! We're glad you loved the Kayanza, and we appreciate the feedback on bag size. Thanks for the support!
- Aatom3 months agoRated 5 out of 5 stars5 Stars
Great coffee and amazing packaging. Shipped fast!
Coffee FAQ
Q: What does “specialty coffee” mean?
Specialty coffee is carefully evaluated for quality, traceability, and flavor—from cultivation and processing through roasting and brewing.
Q: Where does BIGFACE source its coffees from?
We source distinctive coffees from exceptional producers and regions around the world, selecting each release for clarity, sweetness, and character.
Q: Why do tasting notes mention fruit, flowers, or chocolate?
Those notes describe flavors and aromas naturally present in the coffee. Nothing is added; they are reference points for what you may experience in the cup.
Q: How should I store my coffee?
Keep the bag sealed in a cool, dry place away from direct light, heat, moisture, and strong odors. Grind only what you plan to brew.
Q: Is specialty coffee worth the higher price?
The price reflects careful sourcing, producer expertise, quality-focused processing, and small-batch roasting—all of which show up in the final cup.