Burundi Kibingo


  • Tasting Notes: watermelon | iris | candied orange peel
  • Roast Level: medium-light
  • Producer: 3,515 members
  • Region: Kayanza
  • Washing Station: Kibingo
  • Process: Yeast Natural
  • Elevation: 1,700-1,900 MASL
  • Variety: Bourbon
  • Harvest: 2024
  • About this Coffee: The Kibingo washing station serves 3,515 members, all smallholders who own an average of 300 coffee trees each. The station is located in the Kayanza commune in northern Burundi. Kibingo is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables. This infrastructure allows the washing station to process 750 metric tons of cherry per day. This coffee is processed by incorporating a commercial yeast strain called “Oro.” The yeast was developed by Lalcafe, a company that specializes in engineering yeast strains for coffee processing. The ripe cherries undergo a 36-hour fermentation process in sealed tanks with the yeast culture, followed by drying on raised beds. This meticulous process achieves distinct and exceptional flavor characteristics in the coffee. Burundi's coffee production is predominantly done by smallholder farmers. These producers typically transport their coffee cherries to centralized washing stations. As a result, the coffees are commonly marketed under the name of the washing station.

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