Matongo - Burundi

Burundi is a small, landlocked country in East Africa, bordered by Rwanda, Tanzania, and the Democratic Republic of the Congo. Coffee production mainly takes place in the Kayanza province where altitude reaches up to 2,675 meters, creating ideal conditions for coffee cultivation. In the Matongo commune, around 500 female producers grow and harvest coffee cherries, which are processed at the local Matongo processing station - coffees from smallholder farms in Burundi are often sold under the name of the washing station or cooperative, which collects and processes the harvests from hundreds of local producers.

This coffee is sourced by JNP Coffee, founded in 2012 by Jeanine Niyonzima-Aroian. Jeanine saw the potential in Burundian coffees, and made it her mission to promote these exceptional coffees to the global market. Her commitment to promoting coffees of Burundi is reflected in JNP Coffee's values - to provide quality coffee, through building strong relationships with producers, and to empower women to foster the local community. JNP Coffee's efforts in supporting farmers has led to their coffee winning first place in the 2013 Cup of Excellence competition.

A key initiative by JNP Coffee is the Dushime® program. Producers receive a second payment late in the year, after the latest harvest has been sold by JNP Coffee. This second payment is then reinvested into the producers' communities, providing for items such as school fees and supplies, as well as fertilizers for the next harvest. This financial incentives encourages the producers to focus on quality control, and to collaborate as one, as a community. Since its launch, JNP Coffee has collectively paid over half a million dollars in second payments, benefiting producers from Matongo and enhancing the overall quality of Burundi's coffee production.

This fully washed coffee is produced through a meticulous process that enhances the flavor clarity. In this method, ripe coffee cherries are harvested and then immediately pulped to remove the outer skin. The beans are then fermented in water to break down the mucilage that surrounds them, followed by thorough washing to eliminate any remaining residue. After washing, the beans are sun-dried to the optimal moisture level. This process results in a clean, bright, fruity flavor profile with pronounced acidity. You can expect juicy notes of blackberry, sweet peaches and floral notes like jasmine.