Producer and Region

This coffee was produced by 1,739 smallholder farmers delivering to Kibingo Washing Station in Kayanza, Burundi. Located at 1,893 meters above sea level, Kibingo sits in a region known for its high elevation and cool climate. Ideal conditions for growing the Red Bourbon variety.
Each farmer typically manages a small plot with about 275 trees, often in their backyard, and farming knowledge is shared through group structures and local farm leaders.

Cultivation and Processing

This fully washed lot is composed of Red Bourbon cherries grown between 1,700 and 1,900 meters. After selective handpicking, the cherries are floated, pulped, and fermented for 10–12 hours in water from a nearby stream. During fermentation, parchment is trampled to loosen mucilage, then washed through grading canals to sort by density.

Drying takes place on raised beds, where each lot is tagged and traceable throughout. Additional sorting continues during drying and again at the dry mill, where the coffee is inspected by hand and under UV light to remove any defects.

Flavour

This coffee offers a refined structure with gentle notes of apricot and dried stone fruit. A tea-like quality, reminiscent of rooibos and black tea, brings clarity, while smooth milk chocolate rounds out the finish with soft sweetness.