Burundi Kibingo

Origin

Burundi

Flavor Profile

Brewing Methods

Burundi Kibingo comes from the Kibingo washing station in the mountainous Kayanza region on the Rwandan border, where around 3,500 smallholders, each farming on average only about 300 trees, deliver cherries that are blended into this lot. Processed by the less common honey method - cherries are pulped and dried on raised beds with the sweet mucilage still on, turned regularly to avoid unwanted fermentation - it has a medium body and balanced acidity with cake-like sweetness. On filter it shows ripe fruit, cherry, and redcurrant with a caramel and nut-butter finish; on espresso deeper nougat, chocolate, and hazelnut notes come forward with a gentler plum-like acidity. Roasted omni-style for both filter and espresso.