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Kibingo

Kibingo

One of our seasonal highlights, a fine example of small-scale farming crafting remarkable flavour: soft with dried fruit richness.

£15.00
£15.00
Sale Sold out
Volume

Character

We taste raisins and sweet biscuit.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Innovative processing in Burundi.

We have long admired the coffees from Kibingo. This lot reflects a departure from the region’s traditional washed style, with a processing approach that introduces a distinct and compelling expression.

High in the hills of Kayanza, northern Burundi, Kibingo 
washing station serves 1,739 smallholder farmers spread across 18 surrounding hills.

The yeast inoculated washed process at Kibingo promotes a dried fruit sweetness, balanced by a soft, creamy texture.

The Producer

With farms sitting between 1,700 and 1,900 masl, most producers tend just 250 Red Bourbon trees in their gardens, yet the quality yielded is extraordinary.

Infrastructure at the station is extensive, with 10 fermentation tanks, 165 raised beds, and a network of traceable sorting processes ensuring consistency from delivery to drying.

At Kibingo, cherry is pulped within six hours of delivery and fermented for 96 hours using a carefully selected yeast strain, LALCAFÉ CIMA, which enhances clarity and structure in the cup. The result is a clean, sweet, and expressive profile that captures the distinct identity of Burundi’s highland terroir.

Burundi usually sits in the shadow of its East African neighbours, but the coffees we’ve sourced from here continue to stand out.

  • Production Data

    Produced by Kayanza Smallholders
    Region - Kayanza
    Grown at 1700 - 1900 masl
    Varietal - Red Bourbon
    Harvest - March 2025
    Process - Yeast Inoculated Washed

  • Yeast Inoculated Washed

    Ripe cherries are pulped to remove the skin and fruit, before being placed in tanks for fermentation. Selected yeast cultures are introduced at this stage, guiding the fermentation process with greater consistency and control.

    This inoculated fermentation helps break down remaining mucilage while also influencing the aromatic development of the coffee.

    After fermentation, the beans are washed thoroughly before being dried on raised beds or with mechanical methods until the ideal moisture level is reached.

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