Kibingo Infuso, Burundi
Thom Bargen coffee

Kibingo Infuso, Burundi

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There are 3,515 smallholders living around Kayanza, Burundi who deliver their cherry to Kibingo washing station. We are excited to import this coffee from our in-country partner Greenco. In addition to operating 13 washing stations in Burundi and processing excellent coffee, Greenco is also working with communities to increase farmer livelihoods and general equality in coffee producing areas.


This year we had the opportunity to cup some pre-ship samples that were inoculated with Yeast! Adding Yeast to coffee is something that typically happens naturally during the wet fermentation. The environment in Burundi can be quite damp and susceptible to undesirable microorganisms. It is these very organisms that can often equate to a potato defect flavour in the cup. The yeast added to this lot (Saccharomyces Cerevisiae) was developed and tested over the past four years by LaL Cafe Intenso. Adding the yeast helps control the fermentation and feed on those undesirable organisms and mold. Another benefit this control offers is extended fermentation times. 

What does this mean for the flavour in the cup? a much cleaner, crisper coffee. We are tasting more intense acidity along with a more fruit forward profile. The note of Watermelon jumped off the table. 

We hope you enjoy this one as much as we do ( :

Region: Kayanza 

Variety: Red Bourbon

Altitude: 1800 - 2000 masl

Process: Fully Washed

Tasting Notes: Chocolate, Sweet Tea, Mellon