Burundi Ruronge Hill – Red Bourbon Washed

In the hills of Burundi, coffee is more than an agricultural crop. It represents generations of knowledge, dedication and the shared efforts of small farming communities.

Ruronge Hill Lot 62 brings together coffee cherries from 115 smallholder farmers, carefully processed at the Ruronge washing station to create a distinctive single-origin coffee.

In the cup, discover notes of caramel, cola and green apple, complemented by delicate brown sugar and citrus aromatics.

Its light, tea-like body and clean, balanced finish bring together pleasant sweetness and refreshing fruit character in a beautifully approachable cup.

Origin and Processing

This lot is produced by 115 smallholder farmers cultivating the Red Bourbon variety in Burundi, with Ntungawnayo Sadoscale identified as a leading farmer within the group.

Processing takes place at the Ruronge washing station, operated by the Ibukikawa Cooperative.

Following harvest, the coffee cherries undergo an initial fermentation period of approximately 24 hours before being pulped and washed.

The coffee is then pre-dried on shaded tables for five days before being transferred to raised African drying beds.

There, it completes a slow and carefully managed drying process in the sun over three to four weeks.

This approach helps develop a clean, balanced cup with well-defined sweetness and refreshing fruit notes.

The lot is also connected with Migoti Coffee, an organisation working to strengthen Burundi's coffee sector through farmer education, agricultural improvements and long-term relationships with coffee-growing communities.

Flavour Profile

Tasting notes: Caramel · Cola · Green Apple

Cup profile: Sweet, fresh and balanced, with a light body, delicate citrus nuances and a clean finish.

Recommended brewing methods: V60, Chemex, AeroPress, espresso and French Press.

Coffee Details

Country: Burundi
Origin: Ruronge Hill
Washing station: Ruronge – Ibukikawa
Producers: 115 smallholder farmers
Lead farmer: Ntungawnayo Sadoscale
Variety: Red Bourbon (Arabica)
Process: Washed
Initial fermentation: 24 hours
Drying: 5 days in the shade followed by 3–4 weeks on raised beds
Declared altitude: 1,190 m
Cupping Score: 85 points

A Coffee Rooted in Community

Ruronge Hill reflects the dedication of Burundi's smallholder farmers and the value of careful, collaborative coffee production.

A balanced and approachable specialty coffee combining caramel sweetness, refreshing green apple and a delicate tea-like character. An inviting introduction to the distinctive coffee culture of Burundi.