light roast | delicate & balanced
WE TASTE: dried fig, lemon, caramel
OUR FAVORITE BREWING METHODOLOGY: V60, drip
ORIGIN: Kayanza Province, Burundi
COFFEE VARIETIES & MILLING PROCESS: Local bourbon cultivars fully washed sun dried
Burundi’s Kayanza Province, a high-elevation region revered for producing some of the country’s most nuanced coffees, is home to Incuti—a delicate and expressive washed lot born from a growing partnership between local producers and the visionary team at JNP Coffee. Named after the Kirundi word for “relative” or “friend,” Incuti reflects the spirit of connection—between farmers, communities, and global coffee lovers.
Behind this coffee is a remarkable story of impact and empowerment. JNP Coffee, founded by Jeanine Niyonzima-Aroian, is not only a champion of quality but also a catalyst for change. Through programs like Dushime (“let’s be thankful”), JNP supports producer groups with training, lot selection, and second-payment premiums that go directly back to the farmers. This collaborative approach, rooted in traceability and fairness, gives growers a tangible stake in the success of their coffee.
The Incuti lot is meticulously processed using traditional Burundian washed methods. After being floated for ripeness, the cherries are depulped, fermented, and density-sorted in concrete channels before undergoing a unique two-phase drying process: first under shade, then slowly in the sun. The result is a cup that’s clean, balanced, and quietly complex.
Roasted light to preserve its clarity and sweetness, Incuti opens with the richness of dried fig, lifts with a burst of lemon, and finishes with smooth, caramelized depth. A graceful expression of Kayanza’s terroir and a testament to what’s possible when quality and community come together.
