INNER IMMOLATION, Burundi

Suitable for all brewing methods.

Chocolate Ganache, Red Liquourice, Rose

Burundi is a small, landlocked African country located to the south of Rwanda and between the Democratic Republic of Congo to the West and Tanzania to the East. Coffee in this country is grown mostly by smallholders, and is often wet-processed.

Burundi's coffee is often said to have flavour characteristics similar to those of its Rwandan neighbour due to the geographic proximity and closely related processing methods. A number of farmer-education projects are aimed at helping to improve the quality and quantity of the nation's production, and to provide the farmers with greater stability.

Kibingo washing station in the Kayanza province in the North of Burundi sits at an altitude of 1890m. This washing station collects cherries from over 3500 local coffee farmers spread over the 15 neighbouring colonies

Coffee harvest involves selective handpicking by these families with small orchards. After sorting, cherries go into Epoxy-coated, concrete fermentation tanks with Oro yeast, developed over four years for optimal fermentation control and enhanced cup quality. The 12-hour fermentation period is followed by slow drying on tables for 2 to 3 weeks, during which constant sorting ensures uniformity. The process, covering sunrise to sunset with evening or rainy day cover, is closely monitored for moisture levels and defects. This meticulous process results in a carefully processed, high-quality coffee.