Burundi coffee bears a striking resemblance to that of neighboring Rwanda, in both cup character, and in the culture surrounding coffee. Bourbon-type varietals flourish in both countries and Rwanda has imitated Burundi's traditional practice of wet-processing coffee cherry. Their cup profiles can be dynamic and bright, with red fruits, berry or citrus, and with a great sweetness lingering through the finish. It's no secret that Burundi has the potential to produce great coffee, but unlike Rwanda, sourcing can pose an ever greater challenge.
Kayanza cups fantastic at City+ with notes of spiced apple cider (clove and all-spice), and candied citrus peel. Citrus notes of white grapefruit and a mandarin build in the cooling cup. Black tea fills out the profile and helps define acidity too. City to Full City. Learn More
Kibande Ruyaga has a nice mixture of caramel and honeyed sweetness, and lemongrass flavor/acidity at light roast levels. Closer to Full City produces the most balance between caramel sweetness and citrus brightness. City to Full City. Learn More
Muyinga Butobwe is a spice-forward cup, cardamom and clove notes out front. Flavors of cooked apple and a molasses sweetness build out the middle, and complex top notes are tied together by malic acidity. In-line with our best Rwanda coffees. City to Full City. Good for espresso.
Risca has a complex profile, but cup flavors show restraint, and in that way are well-balanced. Citrus flavors and acidity meld nicely with tea and spiced top notes, all atop a base sweetness of light brown sugar. A structured, highlight Burundi coffee. City to Full City. Learn More