(Images courtesy of Coffee Shrub/Sweet Maria's)
 
 
Dry process coffees are renowned for their vibrant, fruit-forward profiles, often echoing a slightly fermented, wine-like essence. However, Kibingo coffee is a remarkable example of this method, showcasing an impressive fruit character without crossing into undesirable fermented flavors.
 
Kibingo Station, located in the picturesque Kayanza region of northern Burundi, serves as a vital collection point for coffee cherries. This washing station is the heartbeat for thousands of smallholder farmers who cultivate coffee across the 18 surrounding hills. Nestled at just under 1,900 meters altitude, many of these farmers have their coffee trees planted even higher up the slopes. Our supplier, Sweet Maria's, noted, "Kibingo is named after reeds that are growing in the river running alongside the station site, planted in order to help keep the soil at the banks from eroding."
 
We are roasting this bean to City + or medium light. The dry aroma has scents of dried fruits and rich raisins. The brewed coffee has luscious notes of cooked dates, complemented by a subtle tartness that enhances the delicate undertones of raspberry. The finish is malty and toasted sugar.