The second of our two Burundi coffees for 2026, this lot comes from the same importing organization as the Remera lot and offers much of the same creamy, sweet texture backed by a gentle-yet-present acidity. Whereas Remera leaned towards red berries with its fruit notes, this coffee veers more in the direction of fresh key lime, which sits nicely against the creamy texture.

Grown between 1800 and 2200 MASL along the edge of the Kibira National Forest in Burundi’s “up country”, this red bourbon was grown in full sun alongside bananas, maize, cassanova, and beans. Coffee is picked, pulped, and undergoes two fermentations prior to washing: a 12 hours wet ferment followed by 12 hours dry. Coffee is then washed and dried for 20-25 days on traditional raised beds.

Net weight: 12 ounces