Burundi Gitega Mugano – 30437 – GrainPro Bags – SPOT RCWHSE

Price $5.38 per pound

Bag Weight 134.24 lbs

Position Spot

Bags 144

Warehouses Oakland

Flavor Profile Cranberry, orange, lime, plum, chamomile, brown sugar, bright

Please Note This coffee landed more than 8 months ago.

About this coffee


40 producers organized around the Mugano producer group


1900 masl


Local bourbon varieties


Volcanic loam


Gitega Province, Burundi


Fully washed and dried on raised beds


April - August



Coffee Background

Jeanine Niyonzima-Aroian, the founder of JNP Coffees, is without a doubt one of the most influential individuals in Burundi coffee today.

Raised in Bujumbura, Jeanine would go on to earn an MBA from Northwestern University’s prestigious Kellogg School, cycle through corporate America, and eventually reconnect with her birth country by founding Burundi Friends International, a not-for-profit that funds educational and economic empowerment programs for rural Burundians, which is now in its 13th year. After a few years marketing Burundi coffees stateside for friends and family, Jeanine realized she had every reason to lead the business, and JNP Coffee was born.
JNP Coffee is highly focused on women’s empowerment, and along with a few local women’s rights advocates, formulated the Burundi chapter of the International Women’s Coffee Alliance. The network of IWCA farmer members in Burundi is now more than 2,000, whose coffee is differentiated by membership, marketed for its traceability and impact, and which generates end-of-year premiums for all involved. In fact, the IWCA value chain has been so impactful that JNP has created additional programs to expand their farmer base and generate premiums beyond the IWCA registered growers.
The Burundi Gitega Murano is one of those additional programs. This coffee comes from 40 producers cultivating coffee in high altitude areas in the province of Gitega. Gitega is well known for winning multiple awards in Cup of Excellence competition. Farmers deliver their cherries, and they are floated for density and visible defects prior to depulping and 16–18-hour fermentation. After fermentation is complete the wet parchment is sorted by density in concrete washing channels. Drying takes place at first under shade, and then in open air with the parchment piled into pyramids, which are flattened and re-shaped each day as a form of incremental air exposure to slowly and evenly dry the coffee and lock in the final moisture.