Burundi Nyabiraba Kinama

This naturally processed coffee comes from smallholder farms surrounding Kinama Hill in Burundi’s Nyabiraba Commune. The cherries are brought to the Kinama processing site, a relatively new facility developed with support from local residents and USAID, then carefully dried in whole fruit on raised beds under the sun.

The natural process gives this coffee generous fruit character, while Burundi’s high elevation and Bourbon varieties bring structure, depth, and a lingering bittersweet finish. It is remarkably versatile across roast levels. Lighter roasts emphasize its lively fruit and layered sweetness, while medium and darker development bring forward a richer body and deeper intensity.

Although it performs beautifully in filter brewers, this coffee truly surprised us as espresso. The shot is concentrated, fruit driven, and deeply satisfying, with enough bittersweet depth to keep the cup balanced.