This natural process Bourbon from the Nyagishiru Washing Station has a juicy texture, with notes of refreshing peach, a bouquet of floral flavors, and a chocolatey hazelnut spread finish.

Located in the commune of Buhinyuza, in the Muyinga region of Burundi, the Nyagishiru washing station represents the efforts of around 850 Burundian coffee farmers who inhabit the surrounding hills. While we have sourced a number of coffees from Burundi over the years, it has been a while since we revisited this origin and the wonderful coffees they produce. The Nyagishiru washing station is world-class, allowing their network of producers to utilize state-of-the-art equipment to hone their craft and to prepare their coffee for export across the globe. This network of smallholders grows various types of Bourbon, a cultivar well suited to the highlands, soil, and microclimates of the mountainous regions of Burundi, at an average elevation of 1750 masl. For years, the Bourbon cultivar has been a staple on our family farms in El Salvador, but the proliferation of pests, disease, and the effects of climate change have made conditions more challenging for the cultivar, causing a pivot to newer, more resilient hybridized cultivars. While we’ve cupped a number of these new coffees and find them to be brilliant and delicious in their own right, we always appreciate a chance to try a lot of Bourbon on the table, and this one was a great addition to our lineup of new coffees from this year. Aside from having a bright, dynamic cup that is sure to satisfy, this lot of coffee from Burundi is a great opportunity to try a single cultivar Bourbon from a different country altogether.

Region: Buhinyuza, Muyinga, Burundi

Producer: Nyagishiru Washing Station

Cultivar: Bourbon

Process: Natural

Altitude: 1750 Masl

Roast Degree: Light

Importer: Covoya Coffee Importers

Flavor Notes: Floral, Peach, Hazelnut Spread