Kirundo, Burundi - Light Roast

In the northern hills of Kirundo, Burundi, coffee has become both a livelihood and a legacy. This naturally processed Bourbon variety is farmed by a Belgian-Burundian couple committed to pairing specialty coffee production with sustainable community development. At 1,200–1,600 meters, the fertile soils and gentle climate shape a cup alive with fruit-forward character and refined sweetness. Roasted light, it opens with vibrant notes of red berries and stone fruit, balanced by a smooth cocoa depth and a lingering wine-like finish. Beyond the cup, their impact is just as remarkable: weekly payments to growers, fair wages, and year-round opportunities that provide families access to education, healthcare, and a better future. This coffee embodies both the rich flavor of Burundi and the promise of coffee as a force for good.

COUNTRY: Burundi

REGION: Kirundo

ROAST: Light (12% DTR)

FLAVOR: Red Currant, Cherry Jam, Chocolate

PROCESS: Natural/Dry Processed

ELEVATION: 1200-1600 masl

VARIETY: Bourbon

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We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 30 days after roast.