R140.00 – R2,750.00
This naturally processed organic coffee showcases the rich heritage and dedication that go into every cup. Discover the exceptional flavours of our Burundi Natural Bourbon, a single-origin specialty coffee. It’s crafted by Ephrem Sebatigita, whose family has been growing coffee for generations. Enjoy the bright, fruity notes of candy, red apple, berries, nectarine, and cocoa. The natural processing brings out the unique flavours, making every sip a delicious experience.
TASTING NOTES: Fruity Candy, Red Apple, Berries, Nectarine & Cocoa
PRODUCER: Ephrem Sebatigita
REGION: Munkaze, Kayanza Province, Burundi
VARIETAL: Red Bourbon
PROCESS: Natural*
FERTILISER: Organic (coffee cherry pulp and livestock compost)
ALTITUDE: 1800-2000 masl
TASTING NOTES: Fruity Candy, Red Apple, Berries, Nectarine & Cocoa
SCORE: 87
Where does your coffee come from?
Munkaze washing station, Munkaze, is a particular region in Buyenzi, Kayanza province, known for its rich soil, which grows some of the best natural coffees. It’s close to the Kibira forest and high-altitude tea areas, which makes for an ideal coffee-growing environment. Ephrem Sebatigita, the farmer behind this coffee, continues a family tradition that started with his grandfather, Ntirandekura, back in 1938. Ntirandekura was one of the first coffee growers in Kayanza, setting the stage for future generations.
Ephrem has been a licensed Q-grader since 2010 and has even judged the prestigious Cup of Excellence three times. The Sebatigita family owns two farms: one in Rubagabaga, with 17,000 coffee trees (some dating back to the 1930s), and another near the Munkaze washing station with 8,000 trees, including 700 rare Geisha trees.
Munkaze washing stations’ success comes from the hardworking smallholder farmers and the Twaranyuzwe cooperative, part of the COCOCA Union. Together, they produce award-winning coffees.
*Natural Process: No machines are used at the Munkaze washing station. After the coffee cherries are weighed and sorted (with floaters removed), they are placed on raised beds to dry naturally for 20 to 30 days. During this time, the cherries are turned by hand to ensure even drying and to prevent mould. Once dried, the cherries are taken to a milling factory where the outer skin and parchment are removed, and the coffee is graded for export.
Weight | 250 g |
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Dimensions | 10 × 8 × 20 cm |
Packet Size | 1kg, 250gram, 6x1kg |
Roast Profile | Light, Medium |
Grind size | Whole Beans, Home Espresso (Fine), Moka Pot (Medium-Fine), Aeropress (Medium), V60 / Pour-Over (Medium), Chemex (Medium-Coarse), Filter (Medium-Coarse), Plunger (Coarse) |
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