Burundi’s specialty coffee is grown on small family farms high in Africa’s Great Rift Valley. These families tend heirloom trees of the Bourbon variety on small plots across the nation’s high-altitude slopes. Bourbon is widely recognised for producing cups notable for their complexity as well as acidity, particularly when processed using the wet (washed) method. Burundi’s growing reputation for quality single origins is driven by networks of coffee cooperatives and dedicated producers focused on quality and transparent supply chains.

This is a fully washed lot from the Munkaze Washing Station, a processing hub in the Kayanza Province. Munkaze owner and manager Ephrem Sebatigita partners with neighbouring farming families to produce meticulously sorted coffees using both wet and natural techniques. As the second Munkaze release from Origin Coffee Roasting, following a recent Anaerobic Natural lot, this batch offers a traditional expression of washed Burundian coffee from the same source.

Origin’s notes

“Munkaze is a specialty coffee from the Kayanza region of northern Burundi, produced by smallholder farmers and processed at the Munkaze coffee washing station. The washed process removes the fruit from the coffee cherry before fermentation, washing and drying, creating a clean and balanced cup that allows the coffee's natural sweetness and acidity to shine.

“This lot presents dried apricot, milk chocolate and toffee, combining stone-fruit sweetness with a rich, confectionery finish.”

• Flavours: Dried apricot, milk chocolate, toffee
• Body: Creamy
• Acidity: Delicate
• Roast: Medium
• Brewing: Chemex, AeroPress, siphon, plunger, espresso & 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: Approximately 350 smallholder farmers
• Owner: Ephrem Sebatigita
• Altitude: 1,800–2,000 m ASL
• Variety: Bourbon
• Processing: Washed