Best Brewed with: Espresso

Filter _ V60 50g/L & 91°C, blooming 30" + 1-2-3 pours each 30" (floral/berry like, vanila, panela, sugar molasses)
Espresso _ IN 18g : OUT 36g+ & 22" (red berries, hibiscus, blueberry & sweet vanila 'n chocolate aftertaste)

The Place
Businde sits in the northern province of Kayanza, close to the Rwandan border, a highland region shaped by hills, cool nights, and deep, clay-rich soils. Small family plots surround the washing station, where coffee grows alongside banana trees and cassava, creating a vibrant, biodiverse landscape.
The Process
Only fully ripe cherries are delivered to Businde, where they are floated for quality selection and dried as whole fruit. The natural process is slow and controlled: cherries are spread thinly on raised beds, turned frequently, and shaded during the hottest hours to protect sugars and volatile aromatics. This careful approach produces a clean, structured natural with layered fruit, floral lift, and a well-defined sweetness.
The People
Businde is operated by Zuberi Matsitsi, supported by Raw Materials, working closely with local farmers to improve agronomy, stabilise incomes, and reduce the pressure of coffee pests through sustainable field practices.
Their long-term investment in farmer training and ecological practices is clearly expressed in cup: 🍓🍒🍇 expect vibrant strawberry, blueberry, hibiscus, and a creamy, wine-like sweetness that reflects the community’s precision, resilience, and shared commitment to quality.
This centre has been in operation for over 10 years and has been awarded the Cup of Excellence 2017.