Arabica coffee was first introduced to Burundi in the 1930s when, under Belgian colonial rule, smallholder farmers were mandated to cultivate the crop for export. Following independence, many farmers abandoned coffee to distance themselves from that painful legacy, a shift that left Burundi’s coffee largely overlooked while East African neighbours like Rwanda, Uganda, and Tanzania enjoyed the spotlight. Today, however, a new chapter in Burundian coffee has begun. Driven by dedicated cooperatives and forward-thinking producers focused on quality, innovation, and transparent supply chains, Burundi has emerged as a celebrated producer of world-class specialty coffee.

Sourced from Burundi’s renowned Kayanza province, famous for producing some of the nation’s highest-quality harvests, this Origin release comes from the Munkaze Washing Station. Nestled near the Kibira Forest, Munkaze is led by Ephraim Sebatigita, who carries on a rich family tradition that began in 1938 when his grandfather, Ntirandekura, became one of the region’s first coffee farmers. A certified Q-Grader since 2010 and a three-time Cup of Excellence judge (2012–2014), Ephraim’s meticulous approach has earned his coffees international acclaim, with cupping scores reaching impressive scores of 85 to 90. Composed of Bourbon beans, this lot was processed using the anaerobic natural method.

Origin’s notes

“Munkaze Anaerobic Natural is a specialty coffee from Kayanza, produced using an anaerobic natural process. The cherries are fermented in a controlled, oxygen-limited environment before being dried whole, encouraging intense fruit character and layered sweetness.

“This lot is characterised by sweet melon, litchi and passion fruit, giving it a distinctly tropical and expressive profile.”

• Flavours: Sweet melon, litchi, passion fruit, hazelnut, Amarula, cacao, kiwi
• Body: Juicy
• Acidity: Fruity
• Roast: Medium
• Brewing: pour-over, siphon, Chemex, V60, plunger, AeroPress, milk-based

Coffee details from Origin

“Kayanza is one of Burundi's most important specialty coffee-growing regions, with high elevations and fertile mountain soils that favour Arabica production.

“The Munkaze washing station sits at approximately 1,800–2,000 metres above sea level and works with around 350 smallholder farmers, with coffee from the surrounding hills collected and processed at the station. The area is particularly known for carefully washed Bourbon coffees with bright fruit, sweetness and clarity.”

• Country: Burundi
• Region: Kayanza Commune
• Washing station: Munkaze Washing Station
• Producers: 400 smallholder farmers
• Owner: Ephrem Sebatigita
• Altitude: 1,800 - 2,000m ASL
• Variety: Bourbon
• Processing: Anaerobic Natural