Burundi Kayanza Matongo

Get ready to awaken your senses with the rich aroma of chocolate, caramel, and warm baking spices with our washed Burundi Kayanza Matongo. Each sip is a flavor adventure—juicy green apple, lush peach, and ripe blackberry take the spotlight, dancing over creamy undertones of caramel, zesty orange, and cozy spices like cinnamon, nutmeg, and clove. And just when you think it’s over, a bright burst of cranberry, green grape, pomegranate, and plum rounds out the experience.

Burundi Matongo isn't just coffee—it's a flavor journey you won’t forget.

Get ready to be amazed—Kibira National Park, the legendary rainforest jewel of Burundi, weaves its way through the heart of Kayanza Province, where the unusually cool climate shapes the uniquely vibrant flavors of its world-class coffee. Spanning a spectacular 400 square kilometers of rich, biodiverse Afromontane rainforest, Kibira cascades over the dramatic Congo-Nile divide, a breathtakingly rugged mountain range in the northwest.

This wild sanctuary is teeming with life, most famously its roaming gangs of chimpanzees, making it an unparalleled destination for thrilling chimp trekking safaris. It’s not just a forest—it’s a living Eden.

At the source of both the mighty Congo and Nile Rivers, the Congo-Nile Basin is a place of pure magic, offering a visual feast of landscapes and exhilarating wildlife encounters. This intricate network of rivers and streams nourishes much of Burundi, making it a vital lifeline brimming with natural abundance.

Surrounding this lush paradise, endless waves of emerald-green mountains rise, nestled between two sprawling tea plantations. This high-altitude haven bursts with rare flora and fauna, and is home to conservation-priority primates like the Angolan colobus, the elusive owl-faced monkey, and the charming mountain monkey.

This coffee is processed through one of Burundi’s few double-fermentation washing stations. After de-pulping, the coffee undergoes an overnight fermentation under the tank for 8-12 hours. Instead of being cleaned immediately, it is transferred to another tank for a shorter period of fermentation before the mucilage is removed, after which it is moved to raised African beds for drying. In the 10+ years that Jeanine has worked in Burundi, she mentioned that she has not often seen double fermentation in the country.

Award-Winning: Another exceptional offering hails from Kayanza Province, known for producing some of the highest quality coffees in Burundi. This particular coffee was a first-place winner of the coveted Cup of Excellence in 2013.