Burundi | Kibingo | Red Bourbon | Honey | Espresso | 250g

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Sweet
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Region: Kayanza Elevation: 1893 masl 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. 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. Notes: Stewed apricot, black tea, vanilla, & syrupy About: Although Burundi is a very small country, the drive to the north from Bujumbura was quite a journey. Potholes, stray goats, and government motorcades were just some of the obstacles we encountered on our way, but the journey was stunning as we wound our way deeper into the lush green hills. We were warmly greeted by Carlos and his team at the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. lab in Ngozi before proceeded to taste a heap of samples from the surrounding stations. This tasty honey process from the Kibingo 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. was our pick. It is 4C, UTZ, and Rainforest Alliance Certified.