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Regular price €22,00

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After three years we have returned to buy this extraordinary coffee from Burundi, with a project of great value that in Raw Material they carry on like few others, "giving the right economic and social value to families that grow coffee".
A round and aromatic coffee thanks to the particular Natural Anoxic processing, notes of ripe fruit such as plum, cocoa and vanilla pod. Full-bodied, with low acidity and good persistence


Our Score: 87.25 out of 100 points

Sensory profile: Round and aromatic 

Aromatic Notes: Plum, cocoa, Madagascar vanilla

Taste&Body: Full-bodied and balanced, low acidity, good persistence

Package weight 250g
Origin Burundi
Area It's disgusting
Cooperative/Farm The sun
Altitude 1500-1700m
Variety Red Bourbon
Process Natural Anoxic 
Moisture 10,4%
Density 728g/l



GENERAL: Izuba, which means "sun" in Kirundi, is located in Runinya,
Kabarore Municipality, Kayanza Province. Izuba washing station
it is situated next to a river, which provides a source of vital and fresh water
vital and regular source of fresh water for coffee processing. The station
is managed by Ntama Appolinaire, who works alongside Prosper Merrimee, Operations Manager of Raw Material.
Prosper Merrimee, Operations Manager of Raw Material Burundi.
Izuba employs 2 full-time people and about 250 seasonal workers, all local to the station. Izuba is located near Kibira National Park, where the soil and climate lend themselves to fantastic coffee production.
Kigeri, Ryamukona and Mugoyi are the three hills surrounding Izuba and the three areas where the coffee is harvested or delivered. Each quantity of cherries sold in Izuba is recorded by producer and by area, showing the slightest variations in profile compared to the localities surrounding the washing station.

In 2020, they received coffee from 1482 producers, of which 1169 were male and 313 female (about 26%). They processed 453,000 kg of cherries, the maximum capacity of the station is 800,000 kg.

PAYMENT: The station aims to provide prizes wherever possible, not just to the
farmers, but also to station staff. Employees were paid 25% more than other local wash stations and 33% more than the national average wage.
The 2020 pickers were paid as follows:

  • Cherry A (ripe) 550 BIF/kg (equal to 18 Euro cents)
  • Cherry B (unripe, floating, etc.) 275 BIF/KG (equal to 9 Euro cents)

Producers are paid for cherries on two set dates of the year, also set by the government. The first is April, at the beginning of the harvest, and the second at the end of the harvest. Farmers essentially choose which station they will sell to that year through the first payment and then deliver there throughout the season. At the end of the season the third payments are made, based on the quality and final sale price of the coffee. Make these three payments on time
being on time is a key concern for producers and one of Izuba's main goals for supporting producers.

PROCESSING: Izuba currently produces washed and natural coffees. Naturals require approximately 30 days of drying.

Once received, the hand-picked cherries are floated
to ensure that only those of the best quality pass to the processing stage. The cherries are placed in a clean and hermetically sealed fermentation tank.
The fresh water is then poured over the sealed coffee. The water pressing on the sheet of paper creates a vacuum effect on the underlying coffee, creating an anoxic environment for the fermentation to begin, which lasts between 48 and 72 hours.
The water and the tarp act not only as a sealant, but also as a heat exchanger, allowing the built-up heat to be transferred to the water, which evaporates. A stabilized temperature of around 25 degrees Celsius ensures that the cherry does not ferment too much.
This temperature is monitored regularly and if it drops too much
too low to continue fermentation, hot water is added to the water cushion to warm the cherry. hot water to the water cushion, to provide heat to the brewing coffee below.
Once fermentation is complete, the water is drained off and the tarp is removed.
The now fermented coffee is rinsed and drained of all residual liquids. The coffee is then dried in the sun on raised beds for between 25 and 30 days.

How to choose:


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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
come scegliere il miglior caffè in base alla tostatura


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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee


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Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 7 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, sopratutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.

P.S. i nostri sachetti sono tutti confezionati con sotto vuoto e aggunta di Azoto, che prolunga la durata potenziale del prodotto.

How to:


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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable

Macchina espresso specialty coffee


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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee


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Filter or Chemex coffee requires precision in timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee


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The Aeropress requires some precision rules:

  • Quality coffee
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 2-3 minutes
Aeropress best specialty coffee


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There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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