Izuba, Burundi

Izuba means "sun" in Kirundi. The washing station is located in the Kayanza region, near a river that provides clean water for processing. Nestled between three hills—Kigeri, Ryamukona, and Muggy—Izuba’s coffee is sourced from these areas.

The station aims to pay premiums not only to farmers but also to its staff whenever possible, typically around 25% higher than the average.

Izuba is operated by Raw Material, a nonprofit coffee importer with whom we work very closely.

This coffee is a washed Red Bourbon variety. All cherries are hand-sorted before undergoing a pre-pulping flotation process, which removes unripe or damaged cherries. They are then fermented in concrete fermentation tanks under water for an average of 12 hours.

After fermentation, the coffee is released into the grading channel. During the washing process, the parchment is constantly agitated to ensure that low-density parchment floats and any remaining mucilage is fully removed. Once the parchment is graded, a final post-wash rinse is performed. At this stage, the coffee is taken to the pre-drying area, where the parchment is hand-sorted to remove beans damaged by insects, discoloration, or cracking.

The parchment is then spread out and regularly turned to dry for 15 to 20 days, depending on the climate.

It has a smooth and easy-drinking profile, with molasses and brown sugar sweetness and a full body, complemented by a brightness similar to bergamot. Notes of red grape, cedar, and black tea emerge in the cup.