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Burundi Kibingo

Floral Mandarin Tropical Fruit

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Coffee from Kibingo washing station has notes of florals and tropical fruits, complimented by a juicy mandarin acidity and syrupy, viscous mouthfeel.


Product Details

  • Producer: Local Smallholders
  • Country: Burundi
  • Region: Kayanza Province
  • Elevation: 1893 m.a.s.l
  • Variety: Red Bourbon
  • Processing Method: Washed
  • Roast Level: Light Filter Roast
Sourcing Story

49th Parallel Crop To Cup Story

2021 is our 3rd consecutive year developing our sourcing partnerships in Burundi. Working through Sucafina, we’ve found amazing partners in Greenco. Founded in 2015 they manage over a dozen washing stations in both the Kayanza and Ngozi regions, in the northern part of Burundi. Purchasing and processing coffees from over 44,000 farmers, their goal is to support and grow the quality and sustainability of coffee in Burundi for years to come. This is especially important in Burundi, where such a large portion of the population rely on coffee growing for their livelihood.

With coffees from their stations placing highly in several cup of excellence competitions, the quality of coffee being managed by Greenco is really some of the best Burundi has to offer, showing distinct sweetness and character.

Greenco’s plans for 2021 harvest include some experiments in coffee processing such as yeast inoculation during the fermentation period. We’re greatly looking forward to trying these coffees later in the year.

Here are some words from Eddy Nkanagu, Greenco’s managing director, about the origins of Kibingo washing station.

"Kibingo washing station’s story is one of feud and quite a bit of disorganization. Kibingo station itself is located on two hills called Kirema and Kinga while the actual Kibingo hill can be found three kilometres away.

In 1978, a Belgian by the name of Desmet began construction of the washing station on the Kibingo hill however accessibility became an issue as well as a law preventing further construction which then stated that two coffee washing stations could not operate within seven kilometers of each other. Due to these restrictions, construction moved over to the hills Kirema and Kinga and it is for this reason that feud came about between the local people. You see, even though the station can be found on those two hills, it kept the name of Kibingo (from ikibingo which is a type of tree) as opposed to taking the name of Kirema or Kinga.

The people of Kibingo hill feel pride in the station’s name and celebrate this fact whilst the people of Kinga call the station by their hill’s name, believing it to be the rightful title of the station especially since the start of the Cup of Excellence where the station has seen much success. These opinions have caused somewhat of a rift between the two groups, but they gather to produce coffee nonetheless.”

Brew Guides

Brew Method

Brewing ratio: 1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%