Burundi: Inzahabu Mukingiro

Sensory profile: Green tea, Chamomile, Honey, Grapefruit, Chocolate

Variety: Bourbon

Processing: Honey

Country: Burundi

Region: Muyinga

Washing Station: Butihinda

Harvest period: March - July

Altitude: 1700m

Inkono Muramba - Honey coffee from the Muyinga region of Burundi is born in a unique context that blends tradition and innovation, creating a product with exceptional characteristics.

Muyinga is a mountainous area located at 1700 meters above sea level, an element that gives the coffee a distinctive quality.

In this region, small coffee producers grow the Bourbon variety, one of the most prized Arabica plants, which, thanks to the climate and soil, develops refined and complex flavours.

Coffee harvested between March and July passes through the Butihinda washing station, built in 1992 to facilitate access to local producers and reduce harvest transportation times.

This station plays a fundamental role in the coffee processing, applying a technique known as the Honey process , which consists of pulping the coffee cherries, leaving some of the mucilage on the bean during drying.

This process, in addition to requiring careful supervision, gives the coffee a rich and particularly sweet aromatic profile, keeping many of its natural notes intact.

When you taste a cup of this coffee, the first sensory impact is one of extraordinary finesse, with a range of aromas that span from green tea , the delicacy of chamomile , the sweetness of honey , and the citrus freshness of grapefruit .

Added to these nuances is a richer and more delicious chocolate note, which balances harmoniously with the citric acidity, making the coffee complex but balanced, suitable for those who appreciate an elegant and versatile drink.

The combination of a favorable natural environment, a premium coffee variety such as Bourbon, and a skilfully managed processing method gives life to a coffee that embodies the essence of Burundi.

Furthermore, the Inkono project does not limit itself to producing high-quality coffee, but contributes to improving the living conditions of small farmers who participate in its production, thus creating a deep bond between the product and the local community.

Recommended for moka/espresso