Photo credit - Raw Material

REGION: Izuba, Runinya, Kayanza Province

PROCESS: Natural

VARIETIES: Red bourbon

ALTITUDE: 1500 - 1700 MASL

NOTES: Campino sweets, floral, complex

If you were a fan of those creamy strawberry sweets as a kid, you're in for a treat with this delicious red bourbon from the Izuba washing station in Kayanza Province, Burundi. We taste delicate florals, a hint of booze and lots of dark chocolate that combine for a complex cup.

We're proud to work with Raw Material on this coffee, a green importer that believe the choices of the specialty coffee industry have an outsized ability to influence positive outcomes for producers and the wider environment. Where and how they work is guided by where they can have the most impact.


Ryamukona is one of the three hills (collines) surrounding Izuba and one of the three areas in which coffee is collected or delivered from. Each volume of cherry sold to Izuba is recorded by producer and hillside, showing the minute variances in profile from locations surrounding the washing station. All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed. Once the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height away to prevent moisture and animals coming into contact with the cherry. The cherry is dried for between 25 and 30 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.

To get the best from your coffee please take a look at our brew guides HERE


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