Roasted for: Filter

Kibingo Station sits at 1900 masl in the Kayanza region of northern Burundi. It buys cherry from around 1800 smallholder farmers spread across 18 hills in the area. We visited in 2024 and arrived just as farmers were coming in with their cherry for the day. We followed the floating, sorting and weighing process from start to finish. Frank runs operations and quality control with a tight hand, which shows in the consistency of the coffee from year to year. The cherries are fermented with ORO yeast for 36 hours before drying slowly on raised tables over two to three weeks. In this rich and tropical cup, we taste passion fruit, hibiscus, purple grape and cacao nibs.