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Burundi - Kibingo, Bourbon, Yeast Inoculated Dry Natural

Kibingo is a high-altitude washing station in Burundi’s Kayanza region. This is our fourth year buying from them. Under Frank’s careful management, the station produces clean, vibrant coffees. This lot stands out with tropical, fruit-forward notes from experimental yeast fermentation.

16.04 € 16.04 EUR

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ABOUT THIS COFFEE

Tropical and rich. Notes of passion fruit, purple grape and cacao nibs.


Producer                                                                                  Kibingo

Origin                                                                 Burundi, Kayanza

Process                                  Yeast Inoculated Dry Natural

Variety                                                                                     Bourbon

Altitude                                                                                1900 masl

Roasted for                                                                                   Filter

KIBINGO​

Frank runs Kibingo Station in Kayanza, where nearly 1800 smallholder farmers deliver their Red Bourbon cherry.

KIBINGO

Kibingo Station sits at 1900 masl in the Kayanza region of northern Burundi. It buys cherry from around 1800 smallholder farmers spread across 18 hills in the area. We visited in 2024 and arrived just as farmers were coming in with their cherry for the day. We followed the floating, sorting and weighing process from start to finish. Frank runs operations and quality control with a tight hand, which shows in the consistency of the coffee from year to year. The cherries are fermented with ORO yeast for 36 hours before drying slowly on raised tables over two to three weeks. In this rich and tropical cup, we taste passion fruit, hibiscus, purple grape and cacao nibs.


Our recipe

Method : V60

Water : Soft water (80ppm) at 94° C

Coffee : 14g

Water : 260g

Pours : Start with 40g. Second pour at 00:30 (120g). Third pour at 01:00 (rest). 15 sec for each pour.

Brew time : 2:30 min

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