Nyagishiru, Burundi - Light Roast

Nyagishiru, Burundi - Light RoastFrom the hills surrounding Buhinyuza in Burundi's Muyinga region, this natural processed Bourbon carries the character of an entire community in every cup. The Nyagishiru Washing Station draws ripe cherry from roughly 850 smallholder families farming across twelve neighboring hills, then dries it slowly on 200 raised beds. A patient process that coaxes out the deep, jammy sweetness this lot is known for. The station is run by Matraco, a family

From the hills surrounding Buhinyuza in Burundi's Muyinga region, this natural-processed Bourbon carries the character of an entire community in every cup. The Nyagishiru Washing Station draws ripe cherry from roughly 850 smallholder families farming across twelve neighboring hills, then dries it slowly on 200 raised beds. A patient process that coaxes out the deep, jammy sweetness this lot is known for. The station is run by Matraco, a family operation whose story began with a single coffee-hauling truck and grew into one of the region's most thoughtful producers; today, farmers delivering here earn a 20% premium above local market rates, and station workers nearly 60% above the national average, reflecting a quiet conviction that quality and equity belong together. Grown between 1,500 and 1,650 meters, the cup opens with ripe raspberry and a flash of lychee, settles into warm caramel, and finishes on soft cocoa.

A vibrant Burundian natural where bright berry and lychee meet velvety chocolate and caramel.

ORIGIN: Burundi

REGION: Buhinyuza, Muyinga

ROAST: Light (12% DTR)

TASTING NOTES: Raspberry • Caramel • Lychee

PROCESS: Natural / Dry Processed, dried on raised beds

ELEVATION: 1,500 – 1,650 meters

VARIETY: Bourbon

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We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 40 days after roast.