(10.58oz / 300g)
Fruity • Balanced
Region: Kayanza Province, Burundi | 1900 MASL
Varietals: Bourbon
Washed Process
High in the mountains of Kayanza Province, the Kibingo Washing Station serves thousands of smallholder farmers whose coffee trees thrive in Burundi's high-altitude climate. Many producers cultivate just a few hundred trees on small family farms, carefully harvesting ripe cherries by hand before delivering them to the station for processing. Kibingo is named after reeds that are growing in the river running alongside the station site, planted in order to help keep the soil at the banks from eroding.
This lot was produced using the natural (dry) process, where whole coffee cherries are dried slowly on raised African beds. With careful turning and sorting throughout the drying period, the fruit's natural sugars have time to develop, creating a cup that is expressive, fruit-forward, and remarkably sweet while maintaining excellent clarity.
For this Burundi offering, we crafted a roast profile that highlights its vibrant fruit character while balancing it with comforting cocoa sweetness for a beautifully layered cup.
In the Cup
Bright notes of ripe apricot open the cup, followed by the jammy sweetness of dried blueberry and a smooth cocoa finish. The result is a lively yet approachable coffee with layered fruit, balanced sweetness, and a silky mouthfeel. This coffee shines with pour over or drip brew methods.
We taste notes of: Apricot, Dried Blueberry, Cocoa
(10.58oz / 300g)
Fruity • Balanced
Region: Kayanza Province, Burundi | 1900 MASL
Varietals: Bourbon
Washed Process
High in the mountains of Kayanza Province, the Kibingo Washing Station serves thousands of smallholder farmers whose coffee trees thrive in Burundi's high-altitude climate. Many producers cultivate just a few hundred trees on small family farms, carefully harvesting ripe cherries by hand before delivering them to the station for processing. Kibingo is named after reeds that are growing in the river running alongside the station site, planted in order to help keep the soil at the banks from eroding.
This lot was produced using the natural (dry) process, where whole coffee cherries are dried slowly on raised African beds. With careful turning and sorting throughout the drying period, the fruit's natural sugars have time to develop, creating a cup that is expressive, fruit-forward, and remarkably sweet while maintaining excellent clarity.
For this Burundi offering, we crafted a roast profile that highlights its vibrant fruit character while balancing it with comforting cocoa sweetness for a beautifully layered cup.
In the Cup
Bright notes of ripe apricot open the cup, followed by the jammy sweetness of dried blueberry and a smooth cocoa finish. The result is a lively yet approachable coffee with layered fruit, balanced sweetness, and a silky mouthfeel. This coffee shines with pour over or drip brew methods.
We taste notes of: Apricot, Dried Blueberry, Cocoa
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