Variety: Red Bourbon

Region: Kayanza, Burundi

Altitude: 1,850-2,100 Meters Above Sea Level

Process: Washed

Harvest: July 2025

Notes: Mixed Berries, Whipped Cream & Pink Lady Apple.

Remera is a prize lot of berry-forward Burundian coffee. This coffee oscillates between firm apple acidity and big berry notes. Characteristics include: pink lady, whipped cream, blackberry, blueberry, silky florals and delightful stone fruit sugars. This coffee sings of a harmonious medley, there is a refined sweetness and acidity. Layering each sip, there is a lovely silky-sweet texture.

Remera Washing Station is led by a group of close friends Picasso, Zephyrin, and Jeremiah. They have been building their business model for several years in Burundi and have developed an innovative supply chain that is unique compared to traditional Burundi routes. Not many station owners are also farmers at scale but these guys have managed to plant 38,000+ coffee trees and establish an excellent model to produce specialty coffee, all while staying committed to their community and people they work with.

These coffees were picked at peak ripeness and fermented for 12 hours wet and then 12 hours dry in cement tanks. They were then laid out to dry for 20-25 days on raised beds until the moisture content reached a stable and even content. Bourbon is the main variety and the only variety legally allowed for cultivation in Burundi. That said, many unknown mutations and types of varieties have likely found their way into circulation out there. Bourbon is one of the great descendants of the Arabica Typica-Bourbon type varieties that came out of the greater Sudan/Ethiopia area. Bourbon has since spread across the world and mutated along the way - there is nothing else like the Burundian Bourbon.