Kibingo washing station

1,893 meters above sea level

Coffee in parchment

laid on raised beds to dry

Grown by local smallholders

Red Bourbon

Kibingo is equipped with 165 drying tables

Thr drying field

Burundi Kibingo

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 is a new origin for Amokka. It's one of those origins that we feel have that really unique taste of place. However, we tried quite a few coffees before settling on this washed lot from the Kibingo station. Tasting it, we found it to be both balanced and juicy with a long bright acidity. We found flavour notes of apple and rhubarb with a touch of blueberries in the finish"

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Origin
Burundi

Region
Kayanza, Burundi

Producer

Varieties
Red Bourbon

Processing
Washed

Crop Year
2023/24

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

Roast level
2 out of 6

Flavour Notes
Floral, Sweet, Chocolate

Roaster
Stronghold S7

Batch Size
200g

End Temperature
°C

Time
9.17 minutes

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, 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.

Washed

Washed Processing

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