Exceptional dry process Burundi from Murambi, with juicy notes of blackberry, blueberry, dried peach, and cocoa - evolving beautifully as it cools. In the high-altitude region of Muramvya near the Mubarazi River, Murambi is a standout coffee operation run by Cassien Nibaruta. Sourced from surrounding hillside villages, or collines, the coffee is grown at elevations around 2000 meters and is entirely Bourbon variety. While most of the station’s production uses the fully washed, Kenyan-style process, this particular lot is a dry process—often called "natural"—where the coffee cherries are dried whole on raised beds for 2 to 4 weeks. This extended drying period enhances the fruit-forward character of the cup. This lot showcases the brighter side of natural-processed coffee, with a clean, juicy profile that evolves across roast levels. The fragrance bursts with cherry juice, dark berries, and tropical fruits, and brews with wine-like notes and vibrant acidity reminiscent of orange. With the light/medium roast, the profile has, dried fruit notes, and a creamy texture, with blueberry and bittersweet chocolate anchoring the cup. As espresso, it delivers concentrated berry tones with a tangy, bittersweet finish. Beyond the cup, Murambi has made meaningful community investments—like the distribution of 450 goats to local farmers to support organic fertilization and alternative income, a program still in place today. This coffee is not just a flavor experience, but part of a growing and sustainable effort in Burundi’s coffee-producing future. photos courtesy of coffeeshrub