Burundi Washed Businde Coffee | Fully Washed Process | 3rd Wave Coffee Roasters

Burundi Washed Businde Coffee Beans – Fully Washed Process

Coffee Profile

Tasting Notes: Black Tea • Red Cherry • Brown Sugar • Candied Lime
Origin: Kayanza Province, Burundi
Process: Fully Washed

Flavor Experience

Burundi Washed Businde is a vibrant single-origin Burundi coffee showcasing the fruit-forward character and remarkable clarity associated with high-elevation East African specialty coffee. In the cup, you'll discover refined black tea, juicy red cherry, rich brown sugar sweetness, and bright candied lime, creating an expressive coffee with lively acidity, layered sweetness, and a clean finish.

The fully washed process enhances the coffee's natural clarity and structure while allowing its fruit and citrus characteristics to shine. A silky mouthfeel and tea-like finish balance the coffee's sweetness and brightness, making this an especially rewarding cup for those who enjoy clean, complex, and fruit-forward specialty coffees.

Whether enjoyed as pour over coffee, drip coffee, French press, or a lighter espresso, these freshly roasted Burundi coffee beans offer a distinctive expression of East African specialty coffee.

Roasted by 3rd Wave Coffee Roasters

At 3rd Wave Coffee Roasters, we roast specialty coffee in small batches with an emphasis on sweetness, balance, and origin character. Each roast is developed to highlight what makes the coffee distinctive while preserving the natural qualities of the bean.

We proudly provide freshly roasted coffee beans for home brewers, cafés, restaurants, offices, and wholesale partners seeking thoughtfully sourced and carefully roasted specialty coffee.

Coffee Origin

This single-origin coffee comes from Businde Coffee Washing Station in Kayanza Province, northern Burundi, an area known for producing high-elevation African specialty coffee. Located between 1,650 and 1,800 meters above sea level, Businde works with approximately 650 local coffee-farming families, providing an important connection between smallholder producers, coffee processing, and specialty coffee markets.

After harvest, ripe coffee cherries are carefully hand sorted and floated before being pulped. The coffee undergoes approximately 12 hours of wet fermentation and is then graded by density. Following washing, the coffee is spread across raised drying beds and slowly dried for approximately 25 days, with frequent turning to promote even drying and preserve quality.

This careful processing helps produce the clarity, sweetness, and vibrant fruit character found in the finished cup. With notes of black tea, red cherry, brown sugar, and candied lime, Burundi Washed Businde offers a distinctive expression of the growing conditions and coffee-producing traditions of Kayanza, Burundi.