Burundi may be one of the smallest coffee-producing countries in Africa, but its high-altitude hills and Bourbon varieties consistently produce some of the continent’s most vibrant and expressive coffees. Most coffees are grown by smallholder farmers with only a few hundred trees, delivering cherries to centralized washing stations where careful processing brings structure, sweetness, and clarity to the cup.

This month’s coffees showcase two different expressions of Burundi Bourbon from neighboring regions and contrasting processing styles.

Mighty Mandarin, a washed Bourbon from Gakenke in Kayanza, highlights the elegant and floral side of Burundi coffee. Produced by thousands of smallholder farmers at high elevation, the coffee is carefully fermented, soaked, and slowly dried to create a clean and structured cup with bright mandarin character, delicate apple notes, and strong black tea aftertaste.

Blueberry Pie 2.0, a natural Bourbon from Gihere in Ngozi, offers a softer and fruitier interpretation. By drying the coffee slowly inside the whole cherry, the producers develop deeper sweetness and round berry-like flavors while maintaining Burundi’s signature vibrancy. The result is a juicy and comforting cup layered with brown sugar, grapefruit, and blueberry notes.

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