11/05/2026
Burundi Nkanda — a sweet, rounded lot we especially recommend for espresso.
This coffee comes from small producers around Nkanda, in Ngozi province, Burundi. Cherries are delivered to PROCASTA washing station, founded in 2012 by Pierre Nzeyimana and Léoncie Minani, and working today with more than 1,200 local farmers.
Most of these producers grow coffee on small plots, often alongside food crops. After picking, the cherries are depulped and go through a double fermentation: first dry, then in water, using pectinase and no external additives.
The coffee is then dried naturally in the sun on raised African beds, carefully covered during rain, at night, or when the midday sun gets too strong. Once dry, the parchment is sent to CAFEX for milling and export from Dar es Salaam, Tanzania.
In the cup, we find notes of loquat, brown sugar and cacao. Soft, sweet and very easy to enjoy as espresso.
Origin: Ngozi, Burundi
Altitude: 1,150–1,350 masl
Process: Washed
Variety: Bourbon
Tasting notes: Loquat, brown sugar, cacao
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