Munkaze

Munkaze

red bourbon variety

Kayanza, Burundi

plum, raisin, chocolate syrup

natural process

This natural processed coffee from Burundi is impressing us with lovely dark fruit notes and a clean sweet finish!

Regular price $22.50
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Experience

Comfort

Adventure

Roast Level

Light

Medium

Munkaze

PRODUCER

since 2025

RELATIONSHIP

1800-2000 masl

Elevation

this lot really impressed us

Purchasing naturally processed coffees from Burundi is not something we typically do, but this lot really impressed us and was a no brainer to bring in.

Small scale farmers bring their harvests to the Munkaze washing station to be processed. The station utilizes African raised beds to dry the coffee fruit which usually takes around 30 days.

The results from naturally processing this lot lead to yummy dark fruit notes and impeccable balance. Fresh off the grind we are smelling ripe plum and berries in the aromatics. Plum, mission fig, and raisin are found in the cup with a silky chocolate mid-tone wonderfully balancing the fruit forward cup. If you love a more fruity coffee without a heavy fermentation influence, this gem will surely impress!

Transparency

1Spot purchase

“Spot” is coffee in an importer’s inventory they have not sold. When we need to fill gaps in our contractual and relationship purchases, we buy spot. Of course, we are always open to spot becoming relationship purchases, and sometimes they do.

2Contract purchase

Most of our purchases are contractual, meaning we have made a commitment to purchase the coffee before it arrives in the US. In general contracts are meant to build security for the producer and importer, and to help us make sure we have the coffee we need to share with you.

3Repeat purchase

We are proud of the fact that many of the coffees we purchase are repeat purchases, and have been for years. Most producers, especially from Central and South America, can count on us purchasing their coffee year after year.

4Visits

We’ve met, and have an ongoing relationship with the producer. At a minimum, they have visited us at Sweet Bloom, or we have visited them on the farm. As the relationship deepens, we build our understanding of:

1) challenges faced from one year to the next
2) sustainability practices on the farm
3) how the farmer is caring for their staff
4) ways in which we can support projects the farmers have implemented on the farm and in the community