A massive fruit bomb straight from Burundi. This coffee was carefully selected by the team at Kibingo washing station and underwent an extended fermentation with Oro Yeast, a specialized strain developed to amplify sweetness and depth of flavor. The result? An intensely juicy, sugar-rich cup bursting with notes of pineapple, cranberry, fresh orange juice, red wine, and delicate honey.

Perched at 1,893 meters in northern Burundi’s Kayanza province, Kibingo washing station serves 1,739 smallholder farmers across 18 hills. These producers, each tending 200–250 trees, carefully hand-pick ripe cherries during harvest. Organized into groups of 30, they receive agronomic support, organic fertilizers, and low-cost coffee seedlings to ensure sustainability and quality. At Kibingo, cherries undergo a 36-hour fermentation process with Oro yeast, followed by 2-3 weeks of meticulous drying on raised beds. Throughout the process, defects are carefully removed, and moisture levels are monitored to guarantee consistent quality. Once dried, coffee is sent to Greenco’s cupping lab, where lots are thoroughly assessed for traceability and excellence before being milled at Budeca, Burundi’s largest dry mill.

Greenco, a pioneering force in Burundi’s specialty coffee scene, operates 13 washing stations in Kayanza, providing end-to-end support to farmers. With a team of agronomic engineers and young agronomy graduates, Greenco ensures best agricultural practices, productivity improvements, and data-driven farm management. Their UTZ and 4C-certified washing stations emphasize direct farmer payments, enhancing producer livelihoods. Payment structures include initial disbursements in June, followed by additional incentives for top-tier specialty lots. Since dominating Burundi’s Cup of Excellence competitions since 2015, Greenco continues to elevate socio-economic and environmental standards, reinforcing its commitment to world-class coffee production.

Roast Profile: Light Roast

Producer: Kibingo Washing Station

Farm: Smallholder Farms

Region: Kibingo, Kayanza, Burundi

Variety: Red Bourbon

Elevation: 1893 masl

Process: Oro Yeast Natural

Tasting Notes: Pineapple. Cranberry, Red Wine, Orange Juice, Honey

Net weight: 250g / 8.8oz