




Brew Guide:
Best Brewed with: Filter
Light-Medium Roaster Influence (House/Omni style): Burundian red bourbons would typically be very high acid when roasted with our typical style - to tamp things down, we're roasting slower and longer to bring more brown sugar and cooked fruits, alongside increased body. Definitely more developed
Filter: 62g/L & 96°C, with rest can go down to 93°C
Espresso: 18g in, 42g out, 29-33s
Best rested for: 3-4 weeks
Aromas of muscovado sugar and roasted plums, in the cup dried apricot, red apple and caramel. Cooked fruit character leaving a lower acidity and lots of sweet brown; in the best possible way. As it cools heaps of spiced tea notes reminding us of milky sweetened chai
Traceability:
Country of Origin: |
Burundi |
Region: |
Mugoyi hill, Runinya, Kayanza Province |
Station: |
Izuba CWS, Muraho Trading Company |
Producers: |
230 smallholder farmers from Mugoyi hill selling cherry to Izuba CWS |
Variety: |
Red Bourbon |
Elevation: |
1500 -1700 MASL |
Process: |
Traditional Washed: Ripe cherries picked and delivered on foot/bicycle to Izuba CWS. Cherries floated and skimmed to remove underripes. Pulped with initial density sorting before wet fermenting for 12. Post ferment coffees washed using serpentine grading channels to sort by density whilst scrubbing mucilage. Dried for 1 day on shaded pre-drying tables with hand sorting to remove defects before being moved to raised beds to finish over an average period of 20 days. |
Import Partner: |
Raw Material |
Harvest: |
Crop 24/25, Arrived UK April 2025 Second harvest purchasing from Izuba.
|
The Story
When we set out to build our house filter range, we needed coffees that could deliver consistently excellent daily drinking while supporting meaningful change in coffee-growing regions.
Burundi's coffee sector supports 600,000 smallholder farming families, though production has declined since the 1990s. Kayanza Province's volcanic soils and elevations between 1,100-2,000 meters provide optimal growing conditions. Izuba washing station sits near Kibira National Park, where the montane forest creates beneficial microclimates for coffee cultivation.
The station operates under Ntama Appolinaire's management in partnership with Muraho Trading Company & Raw Material, which reinvests profits into infrastructure and community projects. This has enabled wage standards 25% above other local stations. Izuba processes cherry from 1,482 producers across three hills—Kigeri, Ryamukona, and Mugoyi—with each delivery recorded by producer and location.
Hill separations like this Mugoyi lot allow for precise traceability and quality differentiation, with the return of premiums a major part of why we selected this lot (aside from being delicious!). The station's quality control includes extensive cherry floating and wet sorting, with additional facilities added in 2020 to address defect management.
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