Burundi Kibingo Honey

Burundi | Kayanza

A sweet and expressive Bourbon from the renowned Kibingo Washing Station. This honey-processed lot combines floral elegance, stone fruit sweetness, and warming spice notes, showcasing the vibrant character that has made Kayanza one of Burundi's most respected coffee-growing regions.

Flavour Profile

Stewed Apricot · Magnolia · Cinnamon Pastry

Juicy stone fruit sweetness layered with delicate floral aromatics and a comforting pastry-like finish. Silky, sweet, and beautifully balanced.

Coffee Details

Origin: Kayanza, Burundi Washing Station: Kibingo Producer: 3,500 Smallholder Farmers Variety: Bourbon Elevation: 1,893 MASL Process: Honey Harvest: March – July Roast: Filter Roast

Origin Story

Kibingo Washing Station is located in Kayanza, one of Burundi's most celebrated coffee-producing regions. The station works with more than 3,500 smallholder farmers, many of whom cultivate only around 300 coffee trees on small plots averaging just 0.1 hectares.

Coffee production is the primary source of income for these families, and every harvest plays an important role in supporting local communities. Despite Burundi's challenging logistics as a landlocked country, producers continue to focus on quality, earning international recognition for coffees from the region.

The station itself has a unique history. Although it was originally intended to be built on Kibingo Hill, local regulations required construction to move to the neighbouring hills of Kirema and Kinga. While the washing station retained the name "Kibingo," friendly rivalry remains between the surrounding communities, each taking pride in the coffees produced there. Today, farmers from across the area continue to work together to create exceptional coffees despite the station's unusual history.

Process Story

After harvest, ripe cherries are delivered to Kibingo Washing Station, where they are carefully sorted before processing.

For this Honey Process lot, the coffee cherries are depulped while intentionally retaining a layer of sticky fruit mucilage around the parchment. The coffee is then dried slowly on raised beds, allowing the remaining fruit sugars to contribute additional sweetness, texture, and complexity to the final cup.

This approach bridges the gap between washed and natural processing, combining the clarity and structure of washed coffees with the richer sweetness and fuller body often associated with naturals.

The result is a cup with vibrant fruit character, floral complexity, and a smooth, pastry-like finish