Spokesman

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Today we're proud to introduce two coffees we've been excited to release.

Both come from a community of smallholder farmers in the hills above Kayanza, in northern Burundi. They grow their coffee at 2,100 MASL, on red clay soil bordering Kibira National Forest — a stretch of land where the forest canopy cools the air and pulls in the rain. The conditions are exceptional, but conditions only get you so far. What makes these coffees special is the care these farmers put into every cherry they pick.

Their harvest moves through Umoco — a central washing station whose name means "light" in Kirundi. From there, the same Red Bourbon variety is taken in two completely different directions.

BUSAMBO #12 — NATURAL 🍓
Cherry candy · sweet strawberry · plum · milk chocolate
Sun-dried for 7 days, rested in parchment, then dried on traditional African beds for 30 more. Patient work. Fruit-forward result.

BUSAMBO #15 — WASHED
Honeycomb · streusel · mandarin · pomelo
12-hour wet ferment, 12-hour dry ferment, then 20–25 days on the beds. Clean, bright, tea-like.

Same farmers. Same variety. Two different processes. Two completely different cups.
Grateful to the producers, the Umoco team, and everyone whose hands these beans passed through to get here.