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Sweetness: Plum
Acidity: Hibiscus
Aftertaste: Fig -
Country: Burundi
Region: Ngozi Province
Washing Station: Karambo
Producer: Smallholder farmers
Altitude: 1,700–1,900 meters above sea level
Variety: Red Bourbon
Process: Natural Anaerobic
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PROCESSING:
This vibrant microlot comes from the Karambo washing station, located in Burundi’s Ngozi province, at altitudes ranging from 1,700 to 1,900 meters above sea level. The fertile volcanic soils and high-elevation climate of the region create excellent conditions for slow cherry maturation and complex flavor development.
This lot is processed using the natural anaerobic method. After handpicking, ripe cherries are sealed in oxygen-free tanks, where they ferment in a carefully controlled environment to enhance fruit complexity. Once fermentation is complete, the cherries are dried slowly on raised beds under the sun, allowing them to fully absorb the sugars and flavors of the fruit pulp.
The result is a rich and expressive cup, with plum-like sweetness, a floral hibiscus acidity, and a lingering fig aftertaste—a layered, fruit-forward profile that captures the innovative spirit of Burundi’s specialty coffee.
HISTORY:
The Karambo washing station is part of Burundi’s growing specialty coffee movement, where cooperatives and smallholder farmers have been increasingly focusing on innovative processing methods such as anaerobic fermentation. Hundreds of local farmers contribute cherries to Karambo, relying on the station’s expertise for consistent quality and traceability.
Burundi’s coffee sector has historically been built on the dedication of smallholder producers, most of whom farm less than one hectare of land. Stations like Karambo play a vital role, not only in processing but also in providing agronomy support, training, and access to better markets.
By combining traditional handpicking with modern experimental processing, Karambo has earned recognition for producing distinctive microlots with bold fruit character and vibrant acidity.
