Munyinya Washed Bourbon from Bukeye Washing Station, Gitega, Burundi

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Clean
  30

Some coffees are memorable because they are unusual. Others are memorable because they remind you how beautiful simplicity can be. This coffee falls into the second category. When we first tasted this lot from Munyinya Hill, it wasn’t the loudest coffee on the table. It wasn’t driven by extreme processing or overwhelming fruit character. What stood out was something far more difficult to achieve: balance. Everything felt exactly where it should be. The sweetness. The acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. The florals. The structure. It is the kind of coffee that reminds us why washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. from Burundi continues to be one of the great expressions of coffee. Transparent, elegant and deeply satisfying. At Standout, we spend much of the year tasting coffees from around the world. Every season brings new processing methods, new varieties and new trends. Yet coffees like this continue to stop us in our tracks. Not because they chase attention, but because they deliver clarity and precision in every cup. In the cup we find bright red berries, citrus and delicate florals layered over a tea-like structure. The sweetness is clean and refined, carrying through to a long finish that feels both vibrant and effortless. This coffee comes from Munyinya Hill in the highlands of Gitega, Burundi, where 232 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers deliver freshly harvested cherries to Bukeye 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.. Built by Long Miles Coffee, Bukeye was the first washing station established by the company and remains one of the country’s most respected quality-focused sites. For this lot, ripe cherries were carefully sorted before undergoing a traditional fully washed process. After fermentation and washing, the coffee was slowly dried to preserve clarity and sweetness while showcasing the character of both the hill and the 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.. Producer: 232 smallholder farmers Washing Station: Bukeye Hill: Munyinya Region: Gitega, Burundi Variety: Bourbon Process: Fully Washed Altitude: 1,700–2,100 masl We often talk about coffees that push boundarie