We’ve opted for a light roast with Turaco, perfect for filter and immersion brewing. Toffee, stewed fruit, and dried date form the core of the profile. These sit alongside a bright lemon acidity, which integrates with a rounded, juicy sweetness. Additional complexity comes through layered notes of tamarind, plum, black tea and brown spice. A silky mouthfeel supports the structure, leading to a clean, biscuity finish. It’s a delicious, balanced, clean coffee with unique attributes that represents Burundi with elegance.

This honey-processed lot bypasses the traditional washed method. After flotation and de-pulping, the coffee is dried on raised beds with all of mucilage intact. The cooler microclimate of Ngozi allows a slow drying phase over two to three weeks, during which frequent hand-sorting removes physical defects. This extended drying time and careful hand sorting improves quality further clarity, highlighting the cultivar’s clean, structured cup and balanced acidity.