This Burundi from the Liberec-based roasteryMia Coffee features tropical fruit, floral notes, and the sweetness of brown sugar. In the cup, it comes across as juicy, sweet, and pleasantly balanced, with a fuller body and a clean finish. The acidity is lively but doesn’t overpower the overall profile; rather, it adds freshness and lightness to the coffee. Thanks to the natural processing method, it has a more pronounced fruity character, a delicate sweetness, and a rounder body that maintains its flavor well from the first sip through to the lingering finish.
The coffee comes from Burundi, specifically from the Ngozi region in the northern part of the country. In this area, thousands of small-scale farmers grow coffee on small plots of land, working primarily with the Red Bourbon variety. Processing takes place at the Mubuga washing station, which collaborates with more than 1,900 growers and is one of the region’s key processing centers. Thanks to fermentation tanks, drying tables, and sorting lines, the station has the facilities to meticulously ensure the quality and purity of each lot. The coffee grows at an altitude of 1,600–1,800 meters above sea level, which enhances its sweetness and more complex profile.
The coffee was processed using the natural method. After harvest, the ripe cherries are carefully sorted and then dried on raised African beds for several weeks, depending on the current weather. During drying, they are regularly turned and protected from moisture to ensure the process proceeds evenly and the coffee retains its purity. It is precisely this process that enhances the full body, sweeter fruity profile, and complexity typical of Burundi. The result is a filter coffee with notes of tropical fruit, flowers, and brown sugar, which is bold yet balanced and highly drinkable.