Red bourbon varieties are often grown in Burundi and are well-known for their sweetness and body. That contributes to the big body, citrus, and bright acidity that Burundian coffees are known for. Kirundo in a high altitude (1,730masl) and low humidity environment provides the optimal environment to preserve the quality of the coffee. The processing takes place at night, while the reception of the cherries takes place from sunrise until the early hours of the night, allowing farmers to focus on providing the highest quality.