BURUNDI BUSINDE

This is an exceptionally sweet and juicy coffee with rich fruitiness. Anaerobic fermentation gives it depth and complexity, leaving a long, sweet finish in the cup with notes of dried fruit and caramel.

Businde Coffee Washing Station is located in northern Burundi, in Kayanza Province, near the border with Rwanda. The station works with around 650 local families who grow coffee on small farms.

After harvesting, the ripe cherries are placed in airtight, oxygen-free tanks, where they undergo anaerobic fermentation for 72 hours. Limited access to oxygen slows the fermentation process, allowing more complex aromas and intense fruity sweetness to develop.

After fermentation, the cherries are dried for several weeks on traditional African drying tables. Turning the coffee regularly ensures even drying and helps produce an exceptionally clean sensory profile. The result is a modern interpretation of coffees from Burundi, full of fruit and sweetness.