Burundi Kibingo FW
Boysenberry, Lavender, Honey, Apricot, Apple, Cacao
Another coffee we sourced from the Kayanza province this year, red fruit-driven Kibingo is a full bodied cup with mellow sweetness. This classic fully washed Burundi was grown and hand-picked in the highlands by over 1700 small farmers, and perfected through the meticulous processing at the Kibingo Washing Station. It's elegant, luxurious and balanced.
Think complex juicy notes of boysenberries ice cream and apricot on the first sip, followed by a delicate floral lavender and honey bringing balance and sweetness. The cup finishes with a pleasant cacao aftertaste.
Kibingo will surprise you with a cascade of notes opening up as your brew cools off. Roasted on the lighter side, enjoy it as espresso or as filter.
Note: We'll be roasting the first batch on Monday 17th, with all orders including this coffee shipped the following day.
Brews Calling
Ratio: 1:2
Dose*: 22g
Yield: 44-46g
Time: 28-32s
*If your basket size differs from our recommendations, please use the ratio to work out your custom recipe & play around with your grind setting to achieve a steady pour time.
Owner
Country
Region
Altitude
Process
1,739 Smallholder Farmers
Burundi
Kayanza
1,700 - 1,900m
Fully Washed
Body
Acidity
Sweetness
Roast Degree
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Burundi is often overlooked on the specialty maps as it doesn't have the production power of its East African neighbours, but coffee is tied into the fabric of everyday life. Coffee production in Burundi is fuelled by over 600,000 smallholders, their income supporting the entire family.
The Kibingo Washing Station is located in Kayanza commune in Northern Burundi. The altitude of the small farms on the neighbouring hills that supply the washing station with cherries varies from 1,700 to 1,900 masl.
Almost 1,800 registered coffee growers are spread over 18 hills in the area. They are organized into groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication with the washing station.
Kibingo station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables.
The fully washed process, featuring fermentation and channel washing, produces a clean cup that is considered a staple of high-quality Burundi coffee, often excelling in competitions. Pulping, fermentation time, washing, channel grading, and a final soak are all strictly controlled. The coffee is fermented for 10 to 12 hours in water from a nearby stream. Coffee then goes through washing and grading canals. The parchment is spread onto wooden trays or nylon bags and placed on drying tables.
Kibingo washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of projects centered on strengthening cooperatives and improving yields.
