Discover the essence of our Burundi Munkaze: A specialty coffee from Burundi for filter

Burundi Munkaze for filter is a remarkable coffee that captures the essence of Burundi’s rich coffee heritage. Hailing from the Munkaze washing station, this fully washed Red Bourbon offers an exquisite tasting experience with its delicate balance of floral, sweet, and herbal notes. With a cupping score of 87.25, this single-origin coffee invites you to indulge in its complex flavor profile, showcasing the meticulous care taken by local farmers to deliver an exceptional cup.

1

Know your coffee's origin

2

The Munkaze Region

3

Roasting process

4

How to enjoy this coffee

1. Know your coffee's origin

Burundi Munkaze filter coffee is made from Red Bourbon beans, sourced from the Munkaze washing station, which has been run by Ephrem Sebatigita for over 30 years. The station collects coffee cherries from 42 smallholder farms located in high-altitude regions (1700–2000m). This washed Red Bourbon lot undergoes an 8-12 hour pH-controlled fermentation, followed by washing in canals and careful drying. The attention to detail during processing creates a coffee that is sweet, floral, and exceptionally clean in the cup.

2. The Munkaze Region

Munkaze is located in Burundi, a country renowned for producing high-quality, high-altitude coffee. The region’s combination of volcanic soil, traditional farming practices, and ideal climate conditions produces unique flavor profiles that stand out among African coffees. Farmers in this area focus on sustainable practices, with an emphasis on quality. This attention to detail, coupled with the expertise at the Munkaze washing station, ensures that every batch of coffee delivers consistent, complex flavors.

3. Roasting process

The washed processing of Burundi Munkaze involves several intricate steps to achieve its clean and complex flavor profile. After the ripe cherries are handpicked, they undergo depulping to remove the outer fruit layer. The beans are then fermented for 8-12 hours in a pH-controlled environment, which helps develop the bright acidity and sweetness of the coffee. After fermentation, the beans are washed thoroughly in canals, pre-dried under cover for 24 hours, and then dried on African raised beds in the sun. This extended drying process enhances the herbal and floral characteristics of the coffee, ensuring a consistently sweet and clean cup.

The roasting process for Burundi Munkaze filter coffee is designed to highlight the floral, sweet, and herbal characteristics. Roasted lightly to preserve the delicate flavor notes, the beans are given a slightly higher batch charge, allowing for optimal flavor development during a 7-9 minute total roast time. This approach ensures that the coffee’s herbal thyme notes, rhubarb sweetness, and tea-like body are fully expressed in slow brews like pour-over or drip.

4. How to enjoy this coffee

Burundi Munkaze is best enjoyed as a filter coffee using brewing methods such as pour-over, drip, or French press. Its light and delicate body makes it a perfect choice for a morning cup, with its sweet, herbal, and floral flavors taking center stage. The tea-like body and clean, refreshing finish make it an excellent choice for those seeking a complex yet approachable filter coffee.

Burundi Munkaze for filter