Produced at the Kibingo washing station in Kayanza, northern Burundi, this lot is the result of the work of more than 3,500 smallholder farmers who cultivate coffee on tiny plots of land at elevations approaching 1,900 metres above sea level. In a country where coffee is often grown by families with only a few hundred trees, quality is the product of collective effort, careful processing and generations of experience.
The coffee is composed of Bourbon varieties, a cultivar long celebrated for its sweetness, elegance and expressive fruit character. Combined with Burundi’s high elevations and cool climate, it creates coffees with remarkable clarity and a vibrant yet refined acidity.
The coffee is processed using Burundi’s traditional washed method. Cherries are delivered to the washing station, carefully sorted, depulped and fermented before being dried on raised beds. This meticulous approach helps preserve the coffee’s clarity and allows the sweetness and fruit character to shine through with precision.
In the cup, Apricot Crumble feels both bright and comforting.
Red apple provides freshness and structure, while notes of dried apricot bring a gentle, jam-like sweetness. Beneath the fruit sits a rich foundation of brown sugar and panela, creating a round, syrupy mouthfeel that gives the coffee warmth and depth. The acidity is lively but never sharp, adding energy without disrupting the balance of the cup.
