We love when we find a truly exceptional coffee—one so good, we can’t help but bring it back. This special lot from the Matongo commune in Burundi is exactly that. Now in our second consecutive year working with this coffee, our team is even more excited to have it in our building and to share it with you.

Origin: Burundi, a small country bordered by Rwanda, Tanzania, and the DR Congo, is known for its prized coffee and tea exports. The Matongo commune, located in Kayanza Province along the Kibira National Park, benefits from high elevations and a cool microclimate. These conditions slow the ripening of coffee cherries, enhancing their complexity and flavor. Women farmers play a central role in this process—tending, sorting, and cultivating coffee among other thriving crops like tea, bananas, beans, and cassava.


Process: This coffee is fully washed with a double fermentation—an uncommon but meticulous method in Burundi. After depulping, it ferments overnight for 8–12 hours, then moves to a fresh tank for a shorter secondary fermentation. Once the mucilage is removed, the coffee is carefully dried on raised African beds.

Why We’re Excited: Coffees from Burundi are celebrated for their bright complexity, and this lot is a standout. It opens with bold tropical notes—mango, blackberry, pineapple, and plum—then settles into smooth layers of dark honey and caramelized sugar as it cools.

Roast Profile: We pushed this roast slightly further than usual to showcase its natural sweetness and structure. It moves relatively quickly through first crack, followed by just enough development time to bring harmony between fruit and sugar. From seed to cup, this one’s full of heart.

Drop Temp: 412°F
Roast Time: 10:11
Whole Bean Agtron: 63
Ground Agtron: 98