Every year, we await Burundi coffees with giddy anticipation: The best of them are often stunning, pushing the highest reaches of our cupping scores. These are sugar-fruit coffee: fig jam, floral, sparkling with citrus. Before anyone thought to seek out (and pay for) specialty coffees from here, however, these lots were lost in bulk, commercial exports. Jason A. Long, Café Imports head of sourcing and CEO, was one of the first champions of Burundi as a specialty-coffee origin to watch, and he remains dedicated to discovering and bringing to market the microlots with the most character, structured acidity, and, yes, plenty of sparkle.
Burundi | Rimiro Natural
Single Origin
The Rimiro washing station in the Burundi hillside is the hub for over 1,000 small producers to sell their coffee harvests, where they are then sorted daily into microlots and processsed/dried. Rimiro also aids its producers by supplying cattle and education of both agronomy and livestock to support their businesses.
This particular microlot is a naturally processed coffee, where whole coffee cherries are laid to dry on outdoor raised beds for varying amounts of time depending on weather conditions. This yields a vibrant cup with hints of chocolate and tangy sweetness.
- Region: Ngozi
- Farm: Rimiro
- Varietal: Bourbon
- Altitude: 1650-1950 MASL
- Processing Method: Natural
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