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Burundi Honey Process Kibingo Station

Kibingo has a honeyed mouthfeel and flavor, toasted sugar, black tea, buoyant body and tea-tannic acidity. A crowd pleasing coffee. City to Full City.


Out of stock
  • Process Method Honey Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Kayanza Province
Processing Honey Process
Drying Method Raised Bed Sun-Dried
Arrival date January 2019 Arrival
Lot size 40
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .6 d/300gr, 15+ screen
Roast Recommendations City to Full City
Type Farm Gate

With honey processing, the demucilage machinery can be adjusted to leave more or less fruit on the seed. Honey coffees with a lot of sticky mucilage left intact tend to be the more fruited types, and not to mention, often trade acidity for big body. But If very little mucilage is left on and the coffee is rinsed the following day, you can acheive a cup that is right in line with a fully washed/fermented coffee - clean, crisp, and even bright. And that's what we have here with Kibingo, a clean example of honey process coffee. Kibingo Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. The washing station acts as a central delivery site for a few thousand small holder famers who occupy the 18 hills that surround Kibingo. Kibingo sits at just under 1900 meters above sea level, and many of the farmers have coffee planted much higher than this. Kibingo is named after reeds that are growing in the river running alongside the station site, planted in order to help keep the soil at the banks from eroding. They've been around since the mid 1980s, and last year Kibingo took 1st place at the Burundi Cup of Excellence competition, no small task. 

This Kibingo lot is an example of how honey processing doesn't necessarily translate to a fruit forward coffee. The dry fragrance has a sweet molasses syrup smell to it with chocolate bittersweetness just beneath the surface. The aroma has a slight pulpy fruit accent when the coffee is roasted light, but nearly eclipsed by sweet to bittering "coffee" smells with more roast development. Kibingo has a honeyed mouthfeel in light and darker roasting which accentuates honey-like sweet flavor in the cup (especially at City and City+). It's a clean cup, especially when considering process method, and a simple profile of toasted sugar, black tea, buoyant body and tannic acidity constructs a crowd pleasing brewed coffee. It's pretty typical for honey processed coffees to have more silverskin intact than washed coffees. Because of this, you should expect a bit more chaff when roasting, but not so much that it's hazardous or impedes your ability to judge surface color.