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Today, over 1,200 farmers from the Tangara commune contribute their cherries to Nkanda. This collective effort supports local livelihoods while ensuring a steady supply of high‑quality Red Bourbon coffee grown at elevations of 1,720–1,900 masl.
Expect a cup shaped by Burundi’s traditional double‑fermentation method—resting the coffee in two stages before drying.
REGION
Ngozi
VARIETY
Red Burbon
PROCESS
Washed
ALTITUDE
1720 - 1900 MASL
NOTES
Floral, Meyer Lemon, Maple
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