It’s our first drop from a Canadian roaster—an exclusive coffee from Burundi by way of Calgary—Kibingo Natural ‘Cima’ by Rosso!

Rosso has been buying coffee from Kibingo for three years, a Cup of Excellence-winning washing station located near the Rwandan border. Faced with a low yield harvest, Kibingo took the opportunity to experiment with different processing methods. This Red Bourbon lot was fermented in a Cima yeast substrate, enhancing its bright, citrus notes.

We tasted Meyer lemon candy, tropical cider, black cherry, raspberry, and grapefruit with a black tea finish. Sweet, clean, and perfectly balanced.

Kibingo Natural ‘Cima’

🌍 Origin: Kayanza, Burundi
⚗️ Process: Natural 'Cima' Inoculated
🔬 Varietal: Red Bourbon
⛰ Elevation: 1,500 - 2,000 MASL

Pour-Over Recipe

(3:30 Total Brew Time)
Dose: 22g
H20: 350g
Temp: 205 F
Grind setting: Medium-Fine