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Burundi

Natural Anaerobic Kibingo

Strawberry, Tropical Fruit

Starting at: $23.00

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This exceptional natural processed Burundi comes to us from the Kibingo washing station in the community of Kayanza. This coffee is a fruit bomb, that immediately stood out to us on the cupping table. Lime, strawberry and orange in the aroma move to strawberry, tropical fruit and blackberry in the cup. Ethically sourced coffee.

SKU: NKA Categories: , Tags: ,
Lot#

NKA211 – Natural Process Anaerobic Burundi Coffee

Flavor

Strawberry, Tropical Fruit, Blackberry

Brightness / Body

Citric / Juicy

Roast Level

Light

Region

Kayanza

Elevation

1,700 – 1,900 meters

Variety

Red Bourbon

Producer

Kibingo

Natural Anaerobic Burundi Kibingo

This exceptional natural processed Burundi comes to us from the Kibingo washing station in the community of Kayanza. This coffee is a fruit bomb, that immediately stood out to us on the cupping table. Lime, strawberry and orange in the aroma move to strawberry, tropical fruit and blackberry in the cup.  There is also a unique juiciness to the body of this coffee that really helps it shine. We have a limited supply of this lot, be sure to grab some as it may be one of the most unique coffees you have had in years.

The Kibingo washing station sits at 1893 meters above sea level, and serves 3515 registered coffee growers in Kayanza. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables. Kabingo can process 750,000 kg of coffee cherries per day. Amavida has two offerings from this washing station, this natural processed lot as well as a washed one. Both have a unique step added to their coffee processing method: anaerobic fermentation.

This Burundi lot has Oro yeast added to the fermentation step during its processing. The harvested coffee cherries ferment in water anaerobically for 96 hours, and then placed on beds to dry. The cherries are raked and inspected frequently to ensure even drying. The cherries are placed in jute sacks and rested in warehouse until they are milled and prepared for export.

The Bottom Line

This Natural Process Anaerobic Burundi Kabingo is a first for Amavida. We find this coffee really pushes the boundaries of the flavors we can find in specialty coffee. This coffee is for anyone adventurous! You will love this coffee.

Thank you to our friends at Sucafina for helping us source this coffee and to tell the story of its producers.

Lot#

NKA211 – Natural Process Anaerobic Burundi Coffee

Flavor

Strawberry, Tropical Fruit, Blackberry

Brightness / Body

Citric / Juicy

Roast Level

Light

Region

Kayanza

Elevation

1,700 – 1,900 meters

Variety

Red Bourbon

Producer

Kibingo

Natural Anaerobic Burundi Kibingo

This exceptional natural processed Burundi comes to us from the Kibingo washing station in the community of Kayanza. This coffee is a fruit bomb, that immediately stood out to us on the cupping table. Lime, strawberry and orange in the aroma move to strawberry, tropical fruit and blackberry in the cup.  There is also a unique juiciness to the body of this coffee that really helps it shine. We have a limited supply of this lot, be sure to grab some as it may be one of the most unique coffees you have had in years.

The Kibingo washing station sits at 1893 meters above sea level, and serves 3515 registered coffee growers in Kayanza. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables. Kabingo can process 750,000 kg of coffee cherries per day. Amavida has two offerings from this washing station, this natural processed lot as well as a washed one. Both have a unique step added to their coffee processing method: anaerobic fermentation.

This Burundi lot has Oro yeast added to the fermentation step during its processing. The harvested coffee cherries ferment in water anaerobically for 96 hours, and then placed on beds to dry. The cherries are raked and inspected frequently to ensure even drying. The cherries are placed in jute sacks and rested in warehouse until they are milled and prepared for export.

The Bottom Line

This Natural Process Anaerobic Burundi Kabingo is a first for Amavida. We find this coffee really pushes the boundaries of the flavors we can find in specialty coffee. This coffee is for anyone adventurous! You will love this coffee.

Thank you to our friends at Sucafina for helping us source this coffee and to tell the story of its producers.

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