Burundi Kibingo Natural Yeast Intenso Filter

Grown at 1,890 meters in Burundi’s Kayanza province, this lot from Kibingo Station shows a juicy, berry-driven profile with bright, balanced acidity. This is our fourth year working with Kibingo, and what keeps us coming back is their steady focus on quality and the community behind each harvest. This particular lot is processed using a natural yeast method. Whole cherries are fermented slowly with selected yeast cultures, allowing sugars and fruit compounds to develop more deeply during drying. The result is a more intensive, fruit-forward cup with added sweetness, roundness, and a slightly more expressive, layered character compared to classic profiles.