Burundi Kibingo

129,00 kr

The Kibingo washing station is located in the Kayanza highlands of northern Burundi, close to the Congo-Nile Crest. It was founded in 1986 and is one of the older stations in the area. Coffee delivered to the mill is selectively handpicked by local smallholders; Kibingo serves a total of 1,739 coffee growers spread over 18 hills in the area at altitudes ranging from 1700-1900 m.a.t.s. Most families only have between 200 to 250 trees,

"Burundi was a new origin for Amokka when we first purchased coffee from Kibingo. We were drawn to its distinct taste of place. We liked it so much the first time that we decided to return to it for a second year.

What we love about Kibingo is its sweet, round, and balanced profile. It has a light fruitiness, a clear brightness, and those distinct African touches that make the cup feel lively without becoming too sharp. We find notes of apple and rhubarb, with a soft blueberry-like finish. For us, it is already a favourite: elegant, juicy, and really delicious."

Size:

250 g 500g

Grind:

Whole Bans Filter French Press

Variant

Coffee Details

Origin
Burundi

Region
Kayanza, Burundi

Producer

Varieties
Red Bourbon

Processing
Washed

Crop Year
2025/26

Altitude
1700-1900m.a.s.l.

Roasting Details

Roast level
2 out of 6

Flavour Notes
Floral, Sweet, Chocolate

Roaster
IMF

Batch Size
5 kg

End Temperature
°C

Time
9.17 minutes

About Burundi

Burundi, a small East African nation, is renowned for its high-quality Arabica coffee, particularly the Bourbon variety. Introduced by Belgian colonists in the early 20th century, coffee has become a crucial export, supporting the livelihoods of around 600,000 families.

The country’s high-altitude terrain, volcanic soil, and equatorial climate create ideal conditions for coffee cultivation. Smallholder farmers, who own modest plots of land, dominate the sector. Coffee cherries are typically processed at communal washing stations, which enhances the coffee's quality. Burundian coffee is celebrated for its bright acidity, full body, and complex flavors with notes of citrus, floral, and berry.

Despite its potential, the coffee industry faces challenges such as political instability, limited infrastructure, climate change, and fluctuating market prices. Various organizations are working to support farmers through sustainable practices and improved market access. These efforts aim to boost the quality and yield of Burundian coffee, helping it gain further recognition on the global stage.

About Red Bourbon

Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s.

Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today.

Here it became mixed with other Bourbon-related varieties, introduced from India as well as Ethiopian landraces. Nowadays, there are many Bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety that can be found in Latin America.

Burundi Kibingo

129,00 kr

Kayanza, Burundi

Kibingo Village

A History of Growth and Challenges

Coffee has played a central role in Burundi’s economy since it was introduced by Belgian colonial authorities in the 1930s. During this period, coffee cultivation was mandatory for farmers, and production was strictly controlled. After gaining independence in 1962, Burundi faced difficulties in developing a stable coffee sector, as shifting government policies and political instability affected both production and exports.

Today, coffee remains one of the country’s most important cash crops, providing livelihoods for hundreds of thousands of smallholder farmers. Most of Burundi’s coffee is high-altitude Arabica, particularly the Bourbon variety, which benefits from the country’s volcanic soil and favourable climate. In recent years, the establishment of private washing stations and cooperative initiatives has improved both quality and traceability, helping Burundian coffee gain recognition in the speciality market. However, logistical and economic challenges persist, making the industry's long-term growth uncertain despite its strong potential.