Burundi –– Busambo

This coffee comes from the same hills as our Campazi, produced by the same smallholder community in the Kayanza region of Burundi, and brought to us through our longest-standing partnership in coffee. Joel Edwards and Jake Smith at Red Fox Coffee Merchants have been connecting us with Burundian producers since before Peregrine was Peregrine. This relationship predates our name, and it remains one of the most meaningful ones we have.

Busambo is a natural-processed lot from the Campazi community in Muruta, within the Kayanza province. Where our washed Campazi shows the clarity and precision of double fermentation, this lot takes a different path. Cherries are dried whole on traditional African raised beds for 20 to 25 days, allowing the fruit to work its way into the cup in a way that is expressive, layered, and unmistakably Burundian.

The coffee is grown at 1,850 to 2,100 meters above sea level in rich red clay soils, on farms typically ranging from one to two hectares. The region borders the Kibira National Forest, whose dense canopy creates a microclimate of cooler temperatures and higher rainfall. These are exceptional conditions, and the Red Bourbon variety grown here is well suited to take full advantage of them.

This is also a Burundi Seeds Specialty coffee, reflecting a commitment to genetic preservation and quality from the ground up.

The cup is vivid and surprising. Kiwi leads with a bright, tangy fruitiness that feels almost electric. Cream soda brings a soft, effervescent sweetness underneath, smoothing the profile and giving it a playful, almost nostalgic quality. Allspicerounds out the finish with warmth and gentle spice, tying everything together into something that feels both wild and composed.

Burundi does not make it easy to get coffee like this out into the world. The infrastructure is difficult, the bureaucracy is real, and the margins are thin. That Jake and Joel have spent years building the trust and relationships required to make it work is something we do not take for granted. We are glad this one made it to Westcliffe.

Profile

• Roast: Light
• Region: Kayanza, Burundi
• Farm: Campazi Community (Various Smallholders)
• Process: Natural
• Elevation: 1,850–2,100 MASL
• Variety: Red Bourbon
• Cup: Kiwi, Cream Soda, Allspice