Burundi – Natural
This exceptional coffee is one of our single origin favorites! This medium roasted African coffee is naturally processed and yields a wonderfully complex flavor. Enjoy it as a tasty cup of coffee, or as an espresso bean for milk based drinks like lattes and cappuccinos.
Bright with low acidity balancing fruit, herbal & chocolate.
A note on origin
A wonderful feel-good coffee! One of the reasons we are fans of this bean is not only for the taste, but that it has a great story and directly supports women-producers and farmers in Burundi, East Africa, one of the poorest countries in the world.
Empowerment of women coffee growers has allowed them to raise the quality of life of their families and provide educational opportunities for their children.
These particular beans are from small production micro-lots. Many are heritage coffees from plants with no genetic modification, often growing in the shade of banana trees, among cassava plants, corn, beans, and tea.
Background on the producer/importer:
Jeanine Niyonzima-Aroian, the founder of JNP Coffees (producer and importer of this coffee), was raised in Bujumbura, Burundi. Jeanine would go on to earn an MBA from Northwestern University’s prestigious Kellogg School, and cycle through corporate America.
Realizing the positive impact specialty coffee could have on Burundians, Jeanine reconnected with her birth country by creating JNP Coffee, which is highly focused on women’s empowerment, and part of the International Women’s Coffee Alliance.
Their mission: to transform lives in Burundi by shifting social norms through the production of exceptional coffees for the global market, sharing premium prices with coffee farmers, and giving women the tools to be self-sufficient through ownership rights and access to education.
Seriously, what would this world be without ingenious women?!
Burundi Arabica coffee grows at high altitudes, from 1,200 to 1,950 meters (3,937 to 6,397 feet) above sea level, which contributes to the bright acidity, sweet, complex and full body you find in a cup of Burundi coffee.
Drying naturals in the high and cool Ngozi climate is a painstakingly slow process, often taking 45 to 60 days to complete, during which the coffee is continuously circulated for even air exposure. Despite having one of the longest drying periods in the world, the cup profile is noticeably mild in process, expressing a piqued raisin sweetness, rich almond paste, and brisk orange acidity.