Kibingo, Burundi

    Fruity and sweet

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    Delivery Information




    Yeast Inoculated (Oro) Dry Natural



    Tasting Notes

    Raspberry, Pink Grapefruit, Sugarcane

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    The Profile

    The Profile

    This might be a process you haven't heard of before, and it's certainly new to us. Yeast inoculated processing brings out unique flavours, while adding value that supports producers. ORO yeast is known to enhance mouthfeel, build a stronger body, and typically draw out notes of red fruit.

    Other processing methods involving fruit can add the characteristics of the fruit used (we’ve had banana and strawberry in the past) resulting in a punchy profile that mirrors the fruit. In contrast, yeast inoculation highlights flavors within the coffee cherry itself, resulting in a more refined and complex profile.

    This coffee has been a delight to drink so far, full of fruit flavor yet incredibly balanced and smooth. You are immediately met with pink grapefruit tartness and sweet raspberry notes on the nose and palate, creating a fantastic balance. We found the sugarcane brought an earthy sweetness, silky mouthfeel and full body.

    In short, this coffee is delicious, fruity, easy to drink, and we recommend serving it black, possibly over ice if you prefer.

    Producer: 1739 smallholder farmers

    Region: Kayanza

    Varietal: Bourbon

    Elevation: 1700 - 1900 MASL

    Recommended Brewing: Pourover, Syphon, Cafetiere, Aeropress and Drip Machine

    Weight: 250g/1kg

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    The Farmers

    The Farmers

    Kibingo washing station is in the commune of Kayanza in northern Burundi. The station itself sits 1,893 meters above sea level. The altitude of the farms in the neighbouring hills that supply the washing station varies from 1,700 to 1,900 meters above sea level.

    Kibingo serves 1,739 registered coffee growers, spread over 18 hills in the area. All producers registered at a Greenco washing station are organised in groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organisation with the washing station.

    The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables. Kibingo can process 750,000 kg of cherry per day.

    At the washing station, farmers can obtain organic fertiliser from composted coffee pulp. To promote farm renovation, producers can get low-cost, subsidised coffee seedlings at the washing station. Each station has its own nursery for this purpose.

    The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centred on strengthening cooperatives and improving yields.

    • Wholesale

      We are always looking to work with likeminded businesses to serve our coffee.

      If you're interested in serving this locally roasted Edinburgh coffee as your main offering, a guest appearance or as bags of retail, get in touch with us on or call (0131) 656 9565.

    • Roasting Schedule

      Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point at 12-36 days old). We recommend letting this coffee rest for at least 12 days before using, in order to release excess gas which can impact the flavour of your cup.

      If you would like your coffee fresh, please leave a note with your order and we will do our best to accommodate.

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