Variety: Red Bourbon

Region: Ngozi, Burundi

Altitude: 1700-2200 Meters Up

Process: Washed

Harvest: July 2025

Notes: Persimmon, Oolong & Apricot.

This is our last Burundian coffee release from one of the best seasons they have had in years. Nkanda has made a name for itself locally for having a high-quality coffees come out of its station. This year we purchased our favorite separation from this community that displayed a poignant and inviting tea-like character. In the cup, we get notes of dried cherry, citrus, persimmon & sweet oolong. This is a bright and clean profile with a clear distinction of acidity and sweetness on the finish. 

Burundi is a small, landlocked nation in East Africa, bordered by Tanzania, Rwanda, the Democratic Republic of Congo, and Lake Tanganyika—the second-largest freshwater lake in the world and the deepest in Africa. Spanning nearly 11,000 square miles. Burundi is home to almost 13 million people, making it one of the most densely populated countries on the continent. Ngozi is a new municipality and region for us Burundi, just south of Kayanza, these coffees are rich and vibrant. 

At the Nkanda washing station, the coffee undergoes a meticulous double-fermentation process: 12 hours of wet fermentation followed by another 12 hours in cement tanks. The parchment is then dried for 20 to 25 days on traditional African raised beds. These distinct washed coffees are meticulously separated by hill and community—typically representing extended multigenerational families—to honor the specific microclimates of the region. 

Bourbon (pronounced burr-bone), is one of the most culturally and genetically important C. Arabica varieties in the world, known for excellent cup quality at the highest altitudes. Bourbon and Typica make up an overwhelming majority of the parentage and lineage we consume in specialty coffee. A tall variety with relatively low cherry production. The Burundian government has made it a legal requirement to only produce the Bourbon variety, though we know there are other varieties mixed in there, the majority of the coffee is in fact Bourbon.

The coffee variety Bourbon, is one of the most culturally and genetically important Arabica varieties in the world, known for excellent cup quality at the highest altitudes. Bourbon and Typica make up an overwhelming majority of the parentage and lineage we consume in specialty coffee. A tall variety with relatively low cherry production. The Burundian government has made it a legal requirement to only produce the Bourbon variety, though we know there are other varieties mixed in there, the majority of the coffee is in fact Bourbon.

Our coffees are best after two weeks+ of the roast date.