Burundi A Ngozi –


Preferred brewing methods:    Pour Over, Chemex

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Burundi is one of my personal favorite countries for coffee. I picked this one for the high notes it produces. Was I surprised to get the pepper and spices on the nose with this one.

Acidity:  Average

Body: Above Average

Sweetness: Average

Flavor Notes:

Pepper, Spices, Brown Sugar and Raisin

Elevation: 1558 to 1558 meters

Varietals: Bourbon

Milling Process: Fully Washed

Drying Process: Raised beds

Harvest Start Month: June

Harvest End Month: September

This coffee is sourced from the Ruhororo Commune in the Ngozi Province of Buyenzi, Burundi. The washing station this coffee is named for is Rimiro, and manages the processing for over 1,700 farmers and 500,000 coffee trees. Coffees are fully washed and sun-dried on raised beds to promote even drying. Coffees are then milled at the Budeca dry mill before being bagged and exported. The cupping profile for this coffee is generally bright, with notes of grapefruit, raspberry, and peach.


Additional information

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Grind Type

Espresso, Drip, French Press, Whole Bean


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