Mpemba – Natural Sundried

This exquisite natural-sundried lot from the Kazoza N’Ikawa cooperative in Mpemba, Burundi, is one of our most anticipated offerings each year. When the group began experimenting with natural processing in 2014, high-quality naturals were highly uncommon in Burundi. Today, the country is known for producing some of the best natural-sundried lots in the region, and Mpemba remains our favorite. Meticulous coffee cherry selection and processing lead to dynamic and fruity flavors of fig and strawberry, complemented by a bright acidity.   Pronunciation: PEM-bah

The Mpemba – Natural Sundried, sourced by Counter Culture Coffee, represents the distinct profile of the Burundi · Mpemba region. Produced by the Kazoza N’Ikawa cooperative, this lot undergoes a natural process, a technique where the coffee cherry remains intact while drying. Generally, natural-processed coffees are known for their heavier body and pronounced fruit-forward characteristics compared to washed counterparts. In this specific offering, those qualities manifest as notes of fig and strawberry. When evaluating such profiles, enthusiasts often consult the flavor wheel to better identify the nuances of these fruit-driven attributes. By highlighting the collaborative efforts of the Kazoza N’Ikawa cooperative, this coffee serves as a compelling example of how regional terroir and careful post-harvest handling shape the final cup, offering a unique expression of Burundi’s evolving specialty coffee landscape.