Burundi
Gashoho — Northern Burundi
"Apricot, raw sugar, date"
- Altitude
- 1,600–1,800m
- Varietals
- Bourbon
- Process
- Washed
- Harvest
- January
The story
Behind the bag.
Burundi punches well above its weight in specialty coffee — small country, high elevation, Bourbon-dominated varietals, and meticulous washing-station processing.
The Busasa station is built around traceability: lots are kept separate by collection day and farmer group, so buyers can request specific micro-lots when they shine.
Sustainability practices
How this coffee is grown.
- Smallholder cooperative model · raised-bed drying preserves quality without mechanical drying energy.
Challenges & opportunities
Burundi's coffee infrastructure is rebuilding after years of underinvestment. Direct buyer relationships are the main source of producer income above C-market.
Why we work with them
Versatile across roast levels — works as a delicate filter or as a sweetness backbone in blends.
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More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.