Coffee Origin
Compare 26 current Burundi specialty coffees from independent UK roasters by process, tasting notes and price.
Sorted with featured coffees first.
26 coffees
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 producers around Migoti Hill in Burundi's Bujumbura province, grown near 2000 masl with a clean, sweet profile.
A natural Burundi coffee from Bumba Hill and the Long Miles Project, grown around 1900m and showing raspberry, dark chocolate, and hibiscus 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 washed Red Bourbon from Mikuba Hill in Kayanza, Burundi, processed at Heza washing station by the Long Miles Coffee Project with red apple, candied orange, and hibiscus notes.
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 lot processed at Heza washing station using water from a nearby spring. Gitwe is classic and clean, with citrus brightness and black-tea structure.
A washed Red Bourbon from Prosper Merimee in Burundi's Muyinga District. Blackcurrant, rhubarb, and dark chocolate notes bring bright acidity, dark fruit, and an elegant finish.
A honey processed Red Bourbon from Girukwishaka Etienne in Burundi's Kayanza region, grown at 1,800-2,000 masl. Glace cherry, blackcurrant, and brown sugar notes give it rich sweetness and bright fruit.
Heza has graced our offering with bold notes of grapefruit, blood orange, and sweet, lingering florals.
A washed Bourbon espresso from Mikuba Hill and Heza Washing Station in Burundi. Sticky berry and toffee notes bring plenty of flavour to this first-time Long Miles showcase.
A washed Red Bourbon from Giku Hill in Burundi, processed by Long Miles Coffee. Marmalade, sencha and toffee apple notes combine into a jammy, structured cup with green-tea complexity and orange-peel lift.
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.
A natural Red Bourbon from Runinya, Burundi, with Lambrusco, honey walnut, and Pink Lady apple notes.
A washed Red Bourbon espresso from Turihamwe, a women-led collective in Ngozi Province, Burundi. Hand-picked cherries and spring-water processing create a bright, composed cup with gentle sweetness and clear acidity.
A washed Red Bourbon espresso from smallholder growers around Izuba in Burundi. Clean sweetness and fruit-forward depth make it a composed, structured shot.
A washed coffee grown by smallholders on Kigeri colline and processed at Izuba CWS in Burundi. It brings a bright cup with cooked-fruit depth and elegant orchid-like florals.
A vibrant Red Bourbon from Burundi, grown by smallholder farmers on the Ryamukona hillside and bursting with blackberry and apple.
For such a small country Burundi produces some of the most consistently delicious coffees of the year, with a distinct fruit-driven profile and a pointed, moreish acidity. This natural lot for our subscribers showcases the quintessential Burundian profile perfectly, with a lush red currant acidity and intense dark fruits.
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