Burunga - Burundi

Opening with the vibrant sweetness of tangerine jam, the cup evolves into more mature fruit tones over time. Its prolonged finish, with orange sugar, gives Burunga an elegant and memorable character.

Region:Burunga

Producer:Muraho

Process:Natural

Variety:Red Bourbon

Altitude:1300–1900 m

Harvest:2025

Score:85.75

Burunga coffees come from the Burunga region, which covers the Bururi, Makamba, and Rumonge areas in southern Burundi. Grown on hills extending to Lake Tanganyika, at altitudes of 1300–1900 meters, these coffees acquire their unique character due to mineral-rich volcanic clay soils, regular rainfall, and a mild climate.

Red Bourbon, the dominant variety in the region, is mostly grown by small producers and processed at local washing stations. In the cup, it stands out with its balanced acidity, sweetness reminiscent of red fruits, and a juicy, elegant finish. Reflecting the classic Burundi character, Burunga is one of the origins noted for its consistent quality.

Roaster's Recipe

• Grind:800µm (Timemore Sculptor 064S / Step 11.5 / 800rpm)
• Coffee:15g
• Water:240ml (1:16) Nestle 71ppm (21.12.25)
• Temperature:92c
• Filter: Hario
• Dripper: v60
• Total Time:2:05
• Pours
• 0:00 45ml bloom (wait 40 seconds)
• 0:30 140ml (+95ml more)
• 1:10 240ml (+100ml final)

Recipe's effect on the cup

• Body:Creamy
• Clean cup: Clear and clean
• Aftertaste:Medium fast
• Aroma / Flavor harmony:What's in the nose is in the cup

A fluid cup; while leaving a cocoa weight on the tongue at the finish, it generally offers a clean and refreshing mouthfeel.

Serving Suggestion:

Drink in a glass at 65–60°C.