Burundi Natural Muyinga

A really remote group of farmers in the Muyinga province have formed together to sell their coffee. They don't have a washing station so they are only able to produce natural sundried coffee. They've built raised beds to dry the coffee on, and have become skilled at the process.  

This method adds a jammy, complex flavor to the coffee that otherwise would be lost. Definitely not a dark roast bean, it's delicate and needs to be treated as a light roast. We take it about 2 degrees darker than a natural processed Ethiopian. Not too long of a roast, don't let it linger too long anywhere on your roasting curve. Give it plenty of air flow. 

I'm really impressed with the aroma and flavor and quality. It is immediately recognizable as a natural process African coffee. You get notes of lemon, tomato, strawberry. Lots of red fruit. Pleasant acidity. 

Natural sundried Burundi coffees weren't even legal to export out of the country until a decade ago, so it's fun to make a mug of this and pretend you have a really special illegal product. It's not illegal...anymore...but it's still really rare and special.

USA arrival: July 2025