Burundi – Ruvumu #4

Medium Roast: Strawberry Jam – Brownie – Toffee

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Burundi Ruvumu Lot #4 

Producer: Ruvumu Small Holder Community

Region: Kayanza 

Cultivar: Red Bourbon 

Elevation: 1800 – 2200 MASL 

Process: Natural (Sundried for seven days then 25 days in parchment on raised beds)

This fantastic lot of 100% sundried Red Bourbon is our first ever offering from Burundi’s Ruvumu community, and it lives up to all our expectations! 

Grown high in the mountains of Burundi’s Kayanza region near Kibira National Forest,  Ruvumu #4 is produced by smallholder farmers cultivating coffee in rich red clay soils at elevations up to 2,200 meters (that’s quite high for coffee cultivation!). Named after the hill where the community farms are located, this coffee is processed at the nearby Umoco washing station, where cherries are carefully sun-dried and slowly finished on traditional African raised beds.

The natural (sundried) process brings out mild berry fruit notes, layered sweetness, and a silky, wine-like body that reflects both the region’s exceptional growing conditions and the dedication of its farmers.  Coffee production is an essential source of income and opportunity for the families of the Rumuvu community who work through immense challenges to produce extraordinary coffees. While coffee is the main cash crop for most of the small holder farmers of the Ruvumu community, they also grow bananas, maize, cassava, and beans for their own families and local markets. These producers are building resilient, quality-focused operations, and FGC remains committed to supporting these efforts by offering competitive prices to support more sustainable incomes for their families.

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Sourced from the Kayanza region, the Burundi – Ruvumu #4 represents the collaborative efforts of the Ruvumu Small Holder Community. This lot features the Red Bourbon varietal, a plant historically significant for its balanced profile and complex sweetness. Cultivated at elevations between 1800 and 2200 meters, the cherries undergo a natural process, a method where the fruit remains intact during drying to influence the final cup profile.

Roasted by Flying Goat Coffee, this selection highlights the distinct characteristics often found in high-altitude East African coffees. While natural-processed coffees frequently exhibit heavier fruit-forward qualities, this specific offering presents a unique intersection of jammy sweetness and rich, confectionary undertones, including notes of strawberry jam, brownie, and toffee. For those looking to further explore the nuances of these descriptors, the flavor wheel serves as a helpful resource for identifying the intricate layers present in this vibrant Burundi harvest.