Burundi | Kibingo

Origin

• 🇧🇮 Burundi

Tasting notes

Red Grape | Oolong | Vanilla Region | Kayanza Altitude | 1700-1900 MASL Process | HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. | Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Kibingo is changing... This season, Kibingo has a fresh look and an even bigger heart. We’re proud to partner with Pieta , supporting those affected by suicide, self-harm, and mental health stigma. For every 250g box of Kibingo you purchase, we’ll donate €1 to help fund Pieta's vital work. This is our third time featuring Kibingo at Cloud Picker, and we’ve chosen a honey process, a unique approach in Burundi that’s been perfectly executed. Kibingo serves 1,739 farmers from the Kayanza commune, spread across 18 hills. Managed by Greenco , they provide farmer training and support while also focusing on environmental initiatives like installing solar panels and treating wastewater. The washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. has 10 fermentation tanks, 2 soaking tanks, 165 drying tables, and offers organic fertiliser from composted coffee pulp. The coffee beans are carefully processed and slowly dried for 2–3 weeks to ensure quality. Line them up, Bingo! Grab the new-look Kibingo and support both mental health advocacy and local farmers this season.