Description
This coffee is a true hidden gem from the Bururi region in southern Burundi. Unlike the coffee-growing areas in the north, Bururi has a cooler, drier climate, allowing the coffee cherries to ripen slowly. The result? A dense bean, rich in natural sugars, which translates into a cup with vibrant acidity and a deep sweetness reminiscent of brown sugar and red fruits.
Most of the farms are less than one hectare in size and are planted mainly with Bourbon varieties at about 1610 meters above sea level.
It comes from the Kawa Zamurabawe washing station, a name that means “Progress through Coffee.” It’s not just a pretty name; it’s a promise. This station is part of the COCOCA cooperative union, a farmer-owned organization that reinvests profits back into the community. By purchasing this coffee, you’re supporting over 800 small-scale farmers who cultivate their coffee trees in the neighboring hills (like Musenyi and Karambi) and receive fair compensation to improve their lives, from purchasing goats for natural manure to gaining access to electricity.
This is a “Fully Washed” lot with a meticulous double fermentation: first dry-fermented, then immersed in clean spring water, and finally sun-dried on raised African beds. This meticulous process is what gives the cup that crystal-clear clarity we love.
Tasting Notes: Best from medium to dark roasts: a crisp, clean and balanced cup. A bit of a citric crispness upfront balances with a stronger chocolate note with some herbaceous accents, some would say tea like spice, in the ballpark of a Kenya coffee but with a little less acidity. In a medium roast, clear notes of chocolate and caramel are perceived, supported by a medium-to-full body and a pleasant, almost creamy sweetness. Subtle hints of almond and peanut butter appear, complementing the profile without becoming dominant. Upon cooling, light floral touches and a sweet aftertaste of cocoa and brown sugar may emerge, rounding out a “normal” cup in the best sense: balanced, sweet, and very drinkable.
Roasting Notes: This coffee expresses itself best from a medium to medium-dark roast, where the body becomes denser and the sweetness of caramel and chocolate takes center stage, while the citric acidity integrates and becomes more approachable. In light roasts, the lemon/orange acidity and floral notes are more prominent, along with the almond/peanut butter character; this can be appealing to those seeking a bright cup, though less recommended if that nutty touch is distracting. As you move towards medium-dark, the profile becomes rounder and sweeter: more intense chocolate, toasted caramel, soft nuts, and a long, sweet, and clean finish, ideal for espresso or methods that highlight body.
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