Origin: Kayanza, Burundi
Process: Anaerobic Natural
Tasting Notes: Passionfruit, Red Grape, Dark Chocolate

Burundi's Kayanza region sits high in the country's northern hills, where volcanic soil and cool nights slow cherry maturation and build density in the bean. Bumba #16 comes from this terroir, prepared using an anaerobic natural process — cherries ferment in oxygen-restricted tanks before drying with the fruit intact, coaxing out a fruit-forward, wine-like intensity.

In the cup, expect a striking passionfruit lead, red grape sweetness through the middle, and a dark chocolate finish that grounds the whole thing.

We roast this one light to preserve the fermentation character. Ideal for pour-over or as a distinctive espresso.

Online orders are shipped on Tuesdays and Fridays, to ensure optimal freshness and rest time after roast. Orders placed between Friday–Monday will be shipped Tuesday. Orders placed between Tuesday–Thursday will be shipped Friday.