Overview:
Bright, juicy, and impossibly clean—this Burundi micro-lot is a showcase of regenerative agriculture and meticulous craft, direct from the famed Kibingo Station to your cup.

Origin Story:
Nestled in the lush hills of Kayanza, the Kibingo Station partners with smallholder farmers dedicated to soil renewal and biodiversity. Our direct relationship ensures absolute traceability and supports sustainable livelihoods for the community—many of whom are women leading the charge in regenerative farming.

Cultivation & Harvest:
Coffee cherries are hand-picked at peak ripeness from mixed-variety, shade-grown plots. Farmers use organic compost and intercropping to build soil health, increase resilience, and enhance the unique terroir of each lot.

Processing:
A meticulous washed process, using fresh mountain spring water, preserves the coffee’s inherent brightness and clarity. Slow sun-drying on raised beds locks in delicate fruit and chocolate crème notes, resulting in a cup that’s both vibrant and silky-smooth.

Tasting Experience:
Expect a lively acidity balanced by creamy chocolate undertones, with a finish that lingers like mountain air at sunrise. Clean, bright, and layered—this is a true expression of Burundi’s highland terroir.

Why Alpine Roasters:
Roasted on-demand in Aspen using 100% solar power, this coffee is part of our commitment to carbon-negative, grower-direct sourcing. Featured at Bosq Aspen, and delivered fresh to your door.

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