Burundi Coffee Beans

A washed Bourbon from smallholder producers in Kayanza, Burundi, processed at Gakenke Washing Station for a bright, juicy profile with chocolatey and nutty-fruity depth.

A natural Bourbon from smallholder producers in Ngozi, Burundi, processed at Gihere Washing Station and showing a juicy, experimental fruit-led character.

A washed Red Bourbon from smallholder farms around Mutambu Hill in Burundi, processed through Migoti washing station. Tangerine, bramble, and cane sugar notes make it bright, sweet, and lingering.

Burundi - Washed Filter Roast Coffee Red Apple, Caramel, Toasted Almond

A natural Burundi filter roast with cranberry acidity, apple juice sweetness, and a marmalade finish.

A washed Burundi filter roast with pink apple, honey, and green tea notes in a clean, bright cup.

A washed Burundi espresso roast with pink apple acidity, honey sweetness, and green tea clarity.

A natural Burundi coffee from Ryamukona, packed with pink lemonade, guava, and redcurrant sweetness. Juicy and tropical, it shows a fruit-forward side of the origin.

A washed Burundi coffee from Ryamukona with lemonade, black tea, and shortbread notes. Bright acidity and gentle sweetness make it balanced and composed.

Farm - Ninga Farm Origin - Burundi Process - Yeast Fermentation Fully Washed Varietal - Red Bourbon Altitude - 1800- 2000 MASL Flavour Notes - tangerine, chocolate orange, white wine Best for: Filter + Espresso roast level: Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune. Sitting at approximately 1,900 metres above sea level and bordered by the Nkokoma River, the station serves coffee-growing communities across the surrounding hills. It was established to give local farmers a reliable place to deliver their cherries, providing fair weighing practices and competitive prices without the need to travel long distances. Despite the region's fertile landscape and abundant rivers, many communities still have limited access to clean drinking water and electricity. Over the years, periods of conflict have repeatedly displaced farming families, forcing many to leave their homes while their coffee trees remained untended until they could safely return. Today, Ninga Washing Station plays an important role in supporting local producers, creating stable market access and helping farmers continue producing exceptional coffee despite the region's challenges. Process This lot is produced using a yeast fermentation fully washed process. Carefully selected yeast cultures are introduced during fermentation to guide flavour development before the coffee is thoroughly washed and dried. The controlled fermentation enhances consistency while bringing greater clarity to the cup, highlighting bright acidity, refined sweetness and layered fruit and floral notes. The result is a clean, expressive coffee with excellent balance, complexity and a vibrant finish.

Farm - Ninga Hill Origin - Burundi Process - Natural Varietal - Red Bourbon Altitude - 1800-2000 MASL Flavour Notes - Strawberries and Fig Leaf Best for: Filter + Modern Espresso roast level: Very Light Farm Ninga Washing Station is located on Ninga Hill in Burundi's Butanyerera Province, within the Matongo Commune, at an elevation of approximately 1,900 metres above sea level. Surrounded by the Nkokoma River and neighbouring hills, the station was established to provide local coffee farmers with a fair and accessible place to sell their coffee cherries. Before its construction, many producers travelled long distances to reach washing stations offering honest weighing practices and fair prices, making Ninga an important investment in the local coffee community. Life in this region has been shaped by both its natural beauty and its challenges. Periods of conflict have repeatedly forced farming families to leave their homes, with coffee trees left untended until it was safe to return. Despite the abundance of rivers throughout the area, many communities still face limited access to clean drinking water and electricity. Today, Ninga Washing Station plays a vital role in supporting local livelihoods, strengthening producer relationships and showcasing the exceptional quality of coffees grown in the surrounding hills. Process This coffee is produced using the traditional natural process, where ripe coffee cherries are carefully dried with the fruit still intact before the beans are removed. As the cherries dry, the beans absorb natural sugars and fruit characteristics, creating a cup with vibrant sweetness, rich body and layered notes of ripe fruit. Careful drying and attention throughout the process help produce a complex, expressive coffee with lasting flavour and balance.

Origin Info REGION: Ngozi COUNTRY: Burundi VARIETY: Red Bourbon ALTITUDE: 1800M PROCESS: Natural TASTE NOTES: Cherry - Grape Soju - Clementine