Burundi Honey Processed Kibingo

In the cup: Dried cherry, panela, burnt sugar, and dried papaya flavors with juicy acidity and clean fruit-like sweetness.

Process: Honey

Farm: Kibingo

Variety: Bourbon

Elevation: 1893 MASL

Harvest: March– July

What a stunning expression of Burundian terroir! This honey-processed microlot from Kibingo farm showcases the remarkable potential of high-altitude Bourbon variety coffees. At nearly 1,900 meters above sea level in the Kayanza region, these beans develop their complex flavor profile slowly, building those beautiful fruit-forward notes that make this coffee so distinctive.

The honey processing method here creates magic—it's that sweet spot between washed and natural processing that allows the fruit's sugars to penetrate the bean while maintaining clarity. You're tasting the result of meticulous post-harvest work, where the coffee cherries are pulped but dried with some of the sticky mucilage still clinging to the beans. This technique, combined with Burundi's ideal growing conditions, produces that signature dried fruit sweetness balanced by bright, juicy acidity that keeps each sip vibrant and engaging.