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New Coffee! Ruvumu #13 Natural Burundi

Burundi Natural Process Coffee

New coffee drop! One of the best natural process coffees we have had in a while: Rumuvu #13 Natural Burundi.

Calling all lovers of fruity and berrylicious natural process coffees! Our Rumuvu #13 Natural Burundi is for you. It’s super clean and crisp for a natural process coffee but boasts bright berry and citrus/floral notes that make it a divine cup. We tasted strawberry, mixed berry jam, blood orange, lavender, and fruit punch. It’s fruity yet balanced with a plush body and comes highly recommended from our cupping team.

Our Ruvumu #13 Natural was produced by members of the Burundi Seeds Specialty cooperative located in Burundi’s Kayanza region. This particular lot comes from Ruvumu Hill located at 2,000 MASL near the Kibira National Forest. The hill is called so because it boasts numerous imivumu trees (ficus trees in English). The ficus trees represent abundance and peace in Burundian culture.

Around 251 smallholder farmers contributed ripe cherry to the Burundi Seeds Specialty (BSS) cooperative which also runs its own processing facility UMOCO. BSS is led by close friends Juste Picasso, Zephyrin Banzubaze, and Jeremiah Nakimuhana who are committed to their community, the people they work with, and producing quality coffee. They have worked tirelessly to preserve the natural environment surrounding the farms (namely the Kibira Rainforest) while also working with farmers to educate them on tree health, soil health, and best farming practices. This particular lot is a Bourbon Mayaguez 139 variety and was isolated out as a top lot. The coffee is a natural process coffee (meaning it was dried in the coffee cherry) with a unique 3-5 day yeast development period. Essentially, the coffee cherry is dried to 50% of its original weight when then it is bagged and stored in a warehouse for a 3 to 5 day yeast fermentation. It is then sun dried on raised beds for 20 to 25 days. This specific process has led to increased sweetness and a clarity in the acidity that creates a unique and spectacular cup.

Learn more about JBC, five time Good Food Award winners and named one of the best coffee roasters in the nation by Forbes and Gear Patrol with over 340 90 plus rated coffees at the Coffee Review.  Our Wilton Benitez Pink Bourbon was just named the number one coffee in the world in 2023 at the Coffee Review and received national acclaim. The Chicago Tribune called JBC one of Wisconsin’s standout roasters and the Daily Meal said our espresso will elevate your mornings. We are focused on quality-driven, sustainable coffees.

Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.

  • Unparalleled quality. We won’t buy a coffee unless we know that it will inspire you.
  • A human story. Often times a producer’s story gets lost in the coffee supply chain. It’s our focus to provide a seed to cup experience, honoring everyone involved.
  • Sustainability. We purchase sustainable coffees directly from producers and through brokers who share our goal of making coffee a sustainable commodity. Financially and environmentally, the coffees we purchase seek balance.