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Who Makes The
BEST COFFEE
2024 Kibingo - Burundi — supplied coffee image 1
Editorial sacred-geometry artwork for 2024 Kibingo - Burundi; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for 2024 Kibingo - Burundi; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for 2024 Kibingo - Burundi; not a documentary photograph

Editorial illustration

🇧🇮Burundi · Kayanza

2024 Kibingo - Burundi

Roasted by Sey CoffeeRoaster's website
TRADITIONAL PROCESS
TagsBurundiKayanzaWashedBlack TeaLimeCloveArabicaBlendKibingo washing stationSey CoffeeIndependent
Blend: Burundi
Brand
SEY Coffee
Roaster website
Visit website
Countries
Burundi
Regions
Kayanza
Town
—
Farm / Station
Varies by component — see below
Farmer / Producer
Multiple contributors — see blend components
Species
Arabica
Type
Blend
Grade
Not specified
Varieties
Red Bourbon · Mibirizi · SL34
Process
See individual components
Roast
—
Tasting notes
Black tea, Key lime, Clove
Fermentation
Single dry fermentation for 12 hours after same-day depulping
Drying
Traditional African raised beds for 16–20 days until moisture reached 10.5%
Product page
Roaster's site
Date reviewed
—
Why some details are blank
  • price usdSEY's exact archive publishes green-coffee supply-chain costs, not the historical consumer retail price; a secondary catalog capture was not promoted as primary retail evidence.
  • bag size gSEY's exact archive does not expose a consumer package option; a secondary exact catalog reports 250 g, so the primary-source field remains blank.
  • numeric public ratingNo verified independent exact-release tasting score was found; the catalog index is not a cup score.
Spotted an error? Report a correction →
Sourcing explained

Who grew each part of this blend?

This coffee combines separately grown lots. A producer named for one component is not the grower of the entire blend. Red Bourbon and Mibirizi are confirmed; SEY says SL34 is also likely based on Burundi’s production history. Percentages were not published.

Red Bourbon component

Country:
Burundi
Region:
Kayanza
Farm / station:
Kibingo Washing Station
Producer:
Smallholder farmers supplying Kibingo Washing Station
Processing:
Washed
Proportion:
Not published
Research note:
Confirmed by SEY; proportion not published.

Mibirizi component

Country:
Burundi
Region:
Kayanza
Farm / station:
Kibingo Washing Station
Producer:
Smallholder farmers supplying Kibingo Washing Station
Processing:
Washed
Proportion:
Not published
Research note:
Confirmed by SEY; proportion not published.

Likely SL34 component

Country:
Burundi
Region:
Kayanza
Farm / station:
Kibingo Washing Station
Producer:
Smallholder farmers supplying Kibingo Washing Station
Processing:
Washed
Proportion:
Not published
Research note:
Probable, not confirmed: SEY says production history makes some SL34 likely.

Check the roaster’s current component disclosure ↗

The transparency chain

FROM THE BAG
BACK TO THE LAND.

A blend contains several origin chains, not one farmer or country. The component records above show each documented origin; undisclosed details stay undisclosed.

  1. 01
    The name on the bag
    2024 Kibingo - Burundi
  2. 02
    The brand
    SEY Coffee
  3. 03
    The roaster
    Sey Coffee
  4. 04
    Varieties
    Red Bourbon · Mibirizi · SL34
  5. 05
    Farms / processing sites
    Not disclosed
  6. 06
    The growers
    Multiple contributors — see component details above
  7. 07
    Regions
    Kayanza
  8. 08
    Countries
    Burundi
From the producer

SEY identifies smallholder farmers growing coffee in garden plots and delivering cherry to Kibingo Washing Station; it does not name individual producers for this lot.

From the roaster

SEY describes its second-year Kibingo purchase as a washed Kayanza field blend with black tea, Key lime and clove.

Why this coffee is noteworthy

This second consecutive SEY purchase preserves Kibingo's smallholder field blend and documents a precise Kayanza washing-station protocol.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Selection

Peak-ripe cherries were hand-picked, floated and hand-sorted.

02
Depulping and fermentation

Cherries were depulped on harvest day and dry-fermented for 12 hours.

03
Rinsing, grading and drying

Coffee was rinsed in fresh water, density-graded and dried on African raised beds for 16–20 days to 10.5% moisture.

What was added?

SEY's published method lists fresh water for rinsing and does not list added ingredients.

What wasn't added?

The published method does not disclose fruit additions, flavoring, co-fermentation or an inoculated culture.

Why it matters

These are the defining selection, fermentation, grading and drying details SEY publishes for the lot.

What you might taste

Black tea, Key lime and clove.

Sources for these process claims
  • · https://www.seycoffee.com/products/2024-kibingo-burundi-new
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-25) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded. No qualifying independent exact-release review remains.

Until then, meet the people behind it:

Meet the farm: Kibingo washing station →Meet the farmer: Smallholder farmers supplying Kibingo Washing Station →
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Same coffee, different roaster?

Other roasters, same producer.

These coffees come from the same producer or farm, offered by other roasters. We never automatically declare two offerings the exact same coffee — a match requires lot, harvest and traceability details. Even a true same-lot pair can taste different: roast approach, freshness, rest and brewing all reshape the cup.

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