Roasting July 22nd ONLY (8oz Bags)

White Label Burundi Bukeye Muramvya

Tasting notes: Jellybean, fruit punch, hibiscus tea, pineapple finish

Suggested Brewing Method:  French Press, Drip, Moka Pot

Over the last decade or two Burundi has quietly become a country like Kenya where high-quality coffees can be traced to individual lots from washing stations delivered from specific farms on specific days. Unlike Kenya, though, the washing stations in Burundi have diversified their expertise to offer not only washed coffees, but exceptional and traceable coffees of all varieties of innovative processing--natural, honey, double-fermented, anaerobic, etc. For July’s White Label, we are excited to offer a stellar example of a classic low-intervention natural Burundi that is sure to please. 

At the turn of this century coffee cultivation in Burundi began to transform from large government run cooperatives to smaller organizations that focus on small lot traceability, farmer education to improve cultivation, and remote washing stations established from the ground up.  A little over a decade ago the Long Miles Coffee Project (LMCP) built the Bukeye washing station in Muramvya province that has become a blueprint for such coffee processing facilities throughout the country. Starting with a few farms within throwing distance of the mill, the station now processes coffees grown by 1700 families organized by the 15 peaks or “hills” of the mountainous terrain that surrounds the Bukeye station. Our lot is from the “hill” populated by family farms of the Munyinya community already renowned for the quality of its coffees.

Burundi Bukeye Muramvya impresses with both what it brings and was it omits. The cup is unmistakably sweet and creamy, with fruity flavors of jellybean, tropical punch and red plum, and floral notes of hibiscus tea. A hint of the sparkle from maraschino cherry or even pineapple tinges the acidity, particularly in the finish. These big aromatics come in an unusually crisp and transparent cup for a dry processed coffee from E. Africa, eschewing any boozy, murky or cloudy qualities that can overpower, dull or diminish the enjoyment of such a vibrant flavor profile.

Building on a foundation of old Bourbon plantings with care and innovation, Burundi has made giant steps in recent years and now sits atop many coffee aficionado’s lists of underappreciated origins. We’re confident you’ll see why we’re so pleased to share this hidden treasure and to support the ever-increasing quality of coffee and quality of life in Burundi.

Tasting notes: jellybean, fruit punch, hibiscus, maraschino cherry

Variety: local Bourbon cultivars

Region: Muramvya Province

Elevation: up to 6900 ft

Processing: natural, raised beds