$ 16.56
Tasting Notes




Coffee Story
Coffees from Burundi are always exciting. For such a small country, flanked by some of the most beloved producing countries in east Africa, Burundi offers something unique. The Tangara Community’s red bourbon is no exception. Over 1000 small producers contributed to this lot, with the majority of the cherry transported to the washing station on foot or via bicycle. After the cherry arrived at the washing station the coffee received a double fermentation. Once in the cherry for 18 hours, followed by an 18 hour fermentation after the coffee was depulped. Finally, the coffee was dried on raised beds for 15-20 days to its target moisture content. The result is a friendly, sweet cup, full of malic acidity and stone fruit flavors.


Ngozi, Burundi


Various Small Producers


Tangara Community




Washed 18Hrs Dry - 18Hrs Wet


Red Bourbon

PTD Education

Since we just released the fantastic Burundi Cumba, and we have more great Central African coffees on the way, now is a great time to talk about Potato Taste Defect (PTD). PTD is a non-toxic defect that commonly occurs in coffees from Rwanda, Uganda, Democratic Republic of Congo, and Burundi, and as the name suggests, the defect causes a distinctive raw potato aroma and flavor.

Because there are no discernable visual indicators of affected coffee seeds, it is impossible to detect and remove PTD affected seeds prior to, or after the roast. Average PTD occurrence rates are relatively low (roughly one affected coffee seed per 3-4lbs) and there is no risk of flavor or aroma transfer when the coffee is in whole-bean form, so if a PTD coffee seed is present, the defect is isolated to that single seed.

The best game-plan when brewing coffees from this region is to understand that PTD is likely, and mitigate the risk of it affecting a cup or batch brew of coffee. As always, grind fresh for each brew. If you detect the distinctive raw potato smell in the ground coffee, discard that batch, purge your grinder, and grind another dose. Coffees from this region are very special in their quality, character, and importance to each country’s economy. PTD is an inevitability with these coffees, but it is no reason to avoid enjoying all these coffees have to offer.