WALKING WIRES - Burundi

Burundi + Bujumbura 

Varietal: Red Bourbon Process: Natural + 48Hr Anaerobic Fermentation Altitude: 1700masl

Strawberry, Yellow Plum, Cacao

This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 173 smallholders contributed to the lot, including lead farmers Thomas Kurubone. After harvest, cherries were sold to Migoti Coffee, who processed it at their washing station in Migoti Hill. Here, cherries were sorted, then anaerobically fermented for 2 days in closed 100L tanks filled with water. Next, the coffee was dried in the sun on raised beds for 3-4 weeks.

Walking Wires showcases the distinctive character of Red Bourbon grown in Burundi's Mumirwa region. Dark Arts Coffee employs a hybrid processing method—natural fermentation combined with 48-hour anaerobic treatment—which tends to intensify fruit-forward expression while adding complexity. This technical approach, detailed in our processing guide, bridges the gap between traditional natural methods and controlled fermentation, allowing the varietal's inherent brightness to emerge alongside deeper notes. The roaster identifies strawberry and yellow plum as primary descriptors, paired with cacao body, creating a layered profile that rewards both initial complexity and lingering sweetness.