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Karambo Anaerobic Natural - Muyinga


Burundi Filter Espresso & Moka Pot

Karambo Anaerobic Natural - Muyinga

A specialty anaerobic natural from burundi, with notes of blueberry, white chocolate and plum, and a finish of vanilla

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This specialty coffee microlot is grown in Muyinga province in northern Burundi, a lovely hilly region with an average elevation of 1500-1800 meters above sea level and volcanic soil. It is near the Ruvubu national park, and it is crossed by the Nile River.

Mr. Girukwishaka Etienne manages the Karambo washing station where the coffee is processed.

The station starts operating in the 2021 coffee season, following the dream of the Merimee family, that acquired a piece of land to build their first washing station at Karambo Hill in 2020.

Now they’re planning to buy a small dry mill and two new washing stations in different regions of Burundi over the next three years. Then they will be able to give an even greater variety of Burundian coffees and new taste profiles.

The Karambo washing station collaborates with approximately 1420 farmers from the region, with farms spanning 50 hectares The cherries that are delivered by the farmers are processed separately, this way they can better control quality, traceability and research that can be used to better improve farmers’ wellbeing.

They help their farmers live a good life by producing the highest quality coffee they can. Their vision is to make a true sustainable impact on the communities and farmers by forming strong partnerships around specialty coffee production.

Anaerobic natural fermentation:

The fermentation is anaerobic, in fermentation tanks and takes about 12 hours. Then the beans are taken to dry for up to 45 days on African raised beds. While drying, they're constantly monitored and moved to ensure clean and uniform drying of the cherry.

The ideal climate, the volcanic soil and the 12H anaerobic fermentation, transform the red Bourbon variety into a coffee with sweet fruits and chocolate notes.

In the cup: blueberry, plum, white chocolate and grapefruit notes. Medium body and a sweet finish with vanilla.


Minimum resting period: 10 days from the roast date for espresso roast, 7 days for filter roast.

Karambo hill - Muyinga
Karambo Washing Station
1500 - 1800 masl
Red Bourbon
Processing method
Anaerobic natural fermentation, dried on raised beds
Two profiles available:
For espresso & moka pot
For filter
Tasting Notes
Blueberry, plum, white chocolate and grapefruit notes

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