Burundi, Busambo


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In the Kenyan "off season" we like to direct our attention towards Burundi. For the past few years we've been bringing in a deliciously sweet washed lot from the Cumba commune. This year, we are pairing a fruit-dried natural processed lot from a group of farmers known as Busambo. Natural processed coffees from Burundi are rare, and only the most the progressive coffee producers are trying their hand at it. This particular micro lot is an exceptional example of a well-processed natural with good sorting and proper drying technique, yielding clean coffee fruit flavor and clarity on the palate. 

In the cup, you'll find intensely fruity and floral aromas, with flavors of dark cherry, cognac, and blackberry jam. The body is dense and the aftertaste is lingeringly sweet.

This coffee will be around for a very short time only, so grab a bag while you have a chance!

Terroir Information – Single Origin


Busambo Commune, Burundi Seeds Specialty


Kyanaza, Burundi


1700 – 2000 masl


Red Bourbon


April-June 2021

Harvest Method

Hand Picked (Selective)

Processing Method

Cherry sorted at wet mill, fruit-dried (natural)

Drying Method

Raised beds

Export Grade

Natural 1

Don't own a grinder? Don't own a good grinder? Not a problem, let us expertly grind the coffee for you depending on the method with which you brew. We roast, grind and package your coffee to order, so it gets to you just a few days after roasting. We do recommend to consume pre-ground coffee within 2 weeks after opening to experience maximum freshness of flavor. 

Espresso (Fine) - best for home espresso machines, moka pot and some Aeropress recipes

Pour Over (Med-Fine) - best for single cup pour over methods with 2-3 min brew times: V60, Kalita, Malita, Clever, etc

Drip (Medium) - best for auto-drip makers and larger pour overs with 4-6 min brew times such as Chemex

French Press (Med-Coarse) - best for French press and cold brew methods.