Kibingo, Burundi

About This Coffee

This coffee is from the Kibingo washing station in Kayanza, Northern Burundi, grown at 1,700 to 1,900 meters above sea level. The Red Bourbon varietal is washed processed by 3,515 smallholder farmers registered at the station. The coffee features flavor notes of apricot, toffee, and rooibos. Imported through Sucafina's in-country partner Greenco, the coffee is processed at a washing station equipped with 10 fermentation tanks, 2 soaking tanks, and 165 drying tables. After milling at Budeca, each bag is hand-sorted by a team that examines every bean to ensure zero defects.

Origin

Kayanza (Burundi)

Flavor Notes

Rooibos, Toffee, Apricot

Roast Level

—

Processing

Washed

Typology

Arabica

Red Bourbon

Buy from Roaster

Campbell & Syme Coffee Roasters

Joe Syme and his mother Patricia started Campbell & Syme around 2012 in East Finchley, London. The team expanded when Jon Cowell, Dumo Mathema, and Ben joined, with Ben eventually becoming co owner and head of coffee. The roastery moved to Kings Langley in Hertfordshire in 2018 with a 15kg Giesen, added a 12kg Diedrich in 2020, and in 2025 shifted all production to an IMF RM20 hot air roaster for its lower emissions and energy footprint. Every coffee is omni roasted, meaning it works equally well as filter or espresso. Campbell & Syme earned B Corporation certification in 2023 and channels support through One Tree Planted, Bio bean, 1% For The Planet, and Project Waterfall. They pay producers above production cost specifically to fund local community projects at origin.

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