Kibingo Station sits just under 1,900 meters above sea level in Kayanza Province — one of Burundi's most celebrated growing regions and a Cup of Excellence winner. Smallholder farmers have brought their cherries here since the 1980s. Dried whole for up to a month, this natural process lot delivers the bold, fruit-forward complexity that makes Burundian coffee so special. Tasting Notes: Cooked stone fruit · Wild berry · Tart citrus · Bittersweet dark chocolate · Barley malt Process: Natural (Dry Process) | Origin: Kayanza, Burundi | Roast: Medium