Burundi Kayanza Kibingo

The region of Kayanza is suited to grow some of the best coffee in Burundi.  It is surrounded by the Ruvubu National Forest, has freshwater lakes, and is close enough to the capital city to have access to infrastructure and technological advances. 

This is a washed process coffee, processed at the Kibingo mill.

Normally, the earliest arrivals get into the USA in January, so to get fresh crop in November is a fun surprise.

Light roast, just out of the first cracks: Immense aroma, bright acidity, rose, pineapple undertones.

Medium roast: Just barely into 2nd cracks, sweet, plum, juicy, hibiscus, almond, cherry.

Dark roast: 40 seconds into rolling 2nd cracks, deep french roast: Surprisingly thick body, surprisingly sweet, aromatic, with undertones of blackened berries, mineral notes (zinc?), and an aftertaste like a great red wine that just lingers in a way that makes your mouth happy.

We are roasting it like a Colombian coffee, just right at the verge of second cracks, and it doesn't have a lot of complexity at this level, but it's very sweet, drinkable, good coffee.

Burundi coffee has been off the map for the past 20 years because of the civil war and unrest, but Burundi is back. Coffee is their main source of income, and their coffee does indeed deserve its reputation as being among the finest in the world.

US Arrival: November 2024