Karambo | Anoxic Natural | Burundi

Blueberry, nectarine, cacao nibs


Roast Profile


Origin: Burundi

Region: Muyinga District

Farm/CWS: Karambo CWS

Producer: Garsorwe Commune

Altitude: 1500-1700m

Variety: Red Bourbon

Process: Anoxic Natural


Eye Karambo! This one’s a banger. I don’t know if I’ve ever had an anoxic natural Burundi, I actually don’t really know what anoxic natural means, let’s explore together!

Right then. The Cherries have been placed in a clean tank with a hermetic seal over them, then a bunch of water has been poured on top. The weight of the water creates a kind of pressurised vacuum, while also drawing excess heat from the cherries to prevent over fermentation.

I’m still not completely sure what the difference between anoxic and anaerobic mean in terms of coffee processing, but I am happy to drink this fruity number while picturing the cherries all squished up under an upside down swimming pool liner type thing.

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.