Burundi Kibingo - Honey Red Bourbon

We Taste - Caramel, papaya, brown sugar Grown in the superlative terroir of Kayanza Province in northern Burundi, Kibingo Washing Station collects ripely picked Red Bourbon coffee cherry from 3,500 small-holder farmers, who tend garden-sized plots around their homes. At the award-winning mill, the cherries are pulped, then laid out on raised drying beds while still in their sticky sweet mucilage. Attentive turning ensures even drying throughout their Honey process, coaxing out tropical aromatics with sweetness to spare. While still a fairly bright coffee due to its high elevation and cool nights, our light-medium roasting catalyzes substantial sweetness into flavors like caramel and brown sugar, bringing balance to the cup and making Kibingo ideal across brew methods. Roast: Light-Medium - Recommended rest 2 weeks off-roast before brewing. Process: Honey - Ripe cherries are pulped, then placed on raised drying beds while still in mucilage. Regular turning helps ensure even drying. Variety: Red Bourbon Elevation: 1893 masl Location: Kayanza Province, Burundi Producer: Kibingo Washing Station Exporter: BUDECA / SIVCA Dry Mill Farms: 3,500 small-holder farmers Grades: Microlot Harvest: April - June 2025 Brew Guides Espresso: 1:2.6 in 25-28 sec. Filter: 1:16.7