Burundi Kibingo

Process: Natural
Altitude: 1900 meters
Varietal: Red Bourbon
Tasting Notes: Blackberry, Apricot, Honey
Kibingo is a natural processed coffee! This process was originally used as a matter of convenience - or necessity - in coffee growing regions with limited access to water to supply the wet mills. In recent time, some farms have started using natural processing more deliberately to create coffees that exhibit its distinctive fruit aroma. This process take the whole cherries and lays them out to dry without removing pulp or mucilage.
Frequent raking of the cherries is required to evenly dry out the cherries to proper moisture levels, which takes significantly longer than it does for washed coffees - up to 20 days, or sometimes longer if conditions are poor. Since fermentation continues until moisture levels reach ~13%, natural coffees develop far higher concentrations of flavour compounds associated with fermentation. These lend natural coffees a distinct, strongly fruity aroma and taste, but can also lead to boozy, or musty flavours. Therefore there is a higher degree of risk associated with processing coffee this way. However, when all steps are taken and conditions are just right, the reward of an incredible natural coffee is immensely satifying. We hope you enjoy this natural as much as we do!
Importer: Sucafina

For further information check out our brew guides
If you prefer ground to whole bean, please specify
  • French Press
  • Filter
  • Pourover / Aeropress
  • Espresso

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