Tucked between Tanzania and Congo in central Africa, Burundi is a relatively newcomer on the American specialty stage. Its coffees are produced on small plots by villagers in the northern part of the country and wet processed at small mills. The coffee is sold at auction to exporters in a system resembling the Kenya auction system. Burundi is still another de facto organically grown coffee owing to the fact that the farmers cannot afford chemicals. Most is grown in full shade. At best, when not spoiled during drying, storage, or transportation, it is a floral and brightly acidy version of the East Africa style.