Burundi Kibingo Honey Red Bourbon Filter - Weight: 250 g

Coffees from Burundi are gentle yet sweet. The honey process used for this coffee adds a caramel-like sweetness.

Taste & Use

The honey process for Burundian coffees is a beautiful example of how it enhances sweetness. Our Burundi Kibingo offers a medium body and a delicate caramel sweetness that blends beautifully with notes of peach and citrus. As an espresso, it is juicy, sweet, and well-rounded. If you enjoy expressive, sweet, and fruity espressos, this coffee will make you happy! We recommend a medium yield to highlight its fullness and syrupy texture.

About the region

This coffee comes from Kayanza Province in northern Burundi, where small family farms bring their harvest to the Kibingo Washing Station. The area sits at altitudes between 1,700 and 1,900 meters above sea level, and the name “Kibingo” refers to the reeds (kirundi “urubingo”) that help protect the riverbanks from erosion. Coffee production in Burundi relies heavily on smallholder farmers – in this case, cherries from more than 3,500 farmers contribute to this lot.

Equally important is the community support many local stations provide – Kibingo contributes to farm sustainability through initiatives such as the Farmgate Initiative’s Livestock Project.

About the processing

This coffee was processed using the honey method. First, the ripe cherries are pulped, leaving some mucilage on the beans. The beans with mucilage are then dried on raised drying tables. This remaining mucilage gives the coffee a sweeter and fuller character. During drying, the beans must be turned frequently to ensure even drying. They are also covered at night or during rain to prevent rewetting and contamination.