Burundi Kibingo from Beansmith.s is a bold and juicy pour-over coffee that combines intense fruitiness with the elegance typical of high-quality Burundian coffees. In the cup , notes of hibiscus, cherry compote, and port wine unfold, coming together to create a deep, sweet, and slightly wine-like profile. The coffee is highly aromatic, with rich fruitiness, pronounced sweetness, and a long, complex aftertaste. Although it feels intense, it retains its clarity and balance, making every sip a delight.
The coffee comes from the Kibingo processing station in the Kayanza region of northern Burundi. The station itself is located at an elevation of 1,893 meters above sea level and works with 1,739 smallholder farmers from the surrounding hills, where coffee trees grow at elevations between 1,700 and 1,900 meters above sea level. Producers here grow the Red Bourbon variety, which is typical of Burundi and legally protected as the only permitted imported variety. The station is managed by Greenco, a company that has long supported local farmers through agronomic training, coffee tree nurseries, and projects focused on sustainability and improving production quality. It is precisely thanks to this meticulous work that coffees from Kibinga regularly rank among the best lots from Burundi.
Processing is carried out using the experimental Anaerobic Intenso Yeast Natural method. After selective hand-picking, the whole cherries are fermented for approximately 36 hours in sealed containers using special LALCAFÉ INTENSO yeast. This yeast was developed specifically for coffee fermentation and helps control the entire process to bring out the fruitiness, sweetness, and clarity of the profile without unwanted notes. The cherries are then dried for 2 to 3 weeks on raised beds, where they are regularly sorted and turned to ensure even drying. The result is an exceptionally sweet, complex, and juicy cup with a pronounced fruity character and an elegant structure.