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Munkaze, Burundi

Munkaze, Burundi

Munkaze, Burundi



Region: Kayanza 
Altitude: 1650-1800 masl 
Varietal: Red Bourbon 
Process: Fully washed 

This coffee, from the Munkaze coffee washing station (CWS), has a medium body with notes of toffee and citrus. 

Bordered by Rwanda, the Kayanza region is known for its production of specialty coffee in Burundi. The Munkaze CWS works with local farmers and sources Red Bourbon cherries from the four surrounding hills. Volcanic soils, high rainfall and high altitudes help with the consistent quality of coffee from the Munkaze CWS. 

The station, managed by Sinabajije Abdoul Karim, traditionally hand sorts the cherries before fermenting for up to 24 hours and dried on raised African beds. 

Roasted for filter brew methods such as plunger, pour over or Aeropress.