Burundi Busambo

About This Coffee

This coffee comes from smallholder farmers in the Busambo community in the Kayanza province of Burundi. The variety is Red Bourbon, grown at elevations between 1,850 and 2,100 meters above sea level. Coffee farmers bring the harvested cherry on foot to the Umoco washing station where it undergoes washed processing with a 12 hour wet fermentation, followed by a second 12-hour fermentation in cement tanks. The coffee is then dried for 20-25 days on raised beds. The cup is described as sparkling, floral, and clean with tasting notes of cranberry, toffee, and orange peel.

Origin

Kayanza (Burundi)

Flavor Notes

Roast Level

—

Processing

Washed

Typology

Arabica

Red Bourbon

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ReAnimator Coffee

Mark Capriotti and Mark Corpus founded ReAnimator Coffee in 2010, roasting their first batches in a basement in Philadelphia's Fishtown neighborhood. Three years of refining their craft led to the opening of their first retail location in 2013, and the roastery has since expanded to five locations across the city. They roast on a 12 kilogram Probat Probatone, favoring lighter profiles that emphasize floral notes, clean acidity, and clarity of origin. Sourcing is relationship driven: they work directly with importers and producers, paying well above Fair Trade minimums for their green coffee even without holding formal certifications. The roastery earned a 2021 Coffee Design Award from the Specialty Coffee Association for its packaging, an extension of the same attention to intentionality that guides every roast.

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