Burundian

Burundi is home to the source of the Nile River, and the nutrient-rich soil in this region contributes to the unique flavor profile of Burundian coffee.

Burundian coffee is a hidden gem in the specialty coffee world. Grown in the highlands of this small East African nation, these beans offer a delightful complexity with bright acidity and a smooth, creamy body. The unique terroir of Burundi, combined with meticulous processing methods, results in a cup that's both vibrant and balanced, showcasing notes of citrus, berries, and subtle floral undertones. Despite facing challenges, Burundi's coffee industry continues to produce exceptional beans that are gaining recognition among coffee enthusiasts worldwide.

History

Coffee cultivation in Burundi dates back to the 1930s when Belgian colonists introduced Arabica coffee plants. After gaining independence in 1962, the coffee industry became a crucial part of Burundi's economy. Despite facing challenges such as political instability and climate change, Burundian coffee has steadily gained recognition for its quality. In recent years, there has been a focus on improving processing methods and promoting specialty coffee production, leading to increased international interest in Burundian beans.

Burundian

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Accidity:

High

Body:

Medium to Full

Country:

Burundi

Climate:

Tropical highland climate with moderate temperatures and ample rainfall

Cupping Score:

85.5

Region:

Kayanza

Soil Type:

Volcanic, rich in minerals and organic matter

Typical Altitude:

1400 - 2000m

Annual Production:

15,000 metric tons

Export Volume:

12,000 metric tons

Market Share:

Burundi accounts for approximately 0.1% of global coffee production

Local Coffee Customs

In Burundi, coffee is often served as part of social gatherings and important ceremonies. The traditional Ikawa ceremony involves roasting, grinding, and brewing coffee on the spot, creating a sensory experience that brings people together and honors the importance of coffee in Burundian culture.

Economic Impact

Coffee is a vital export crop for Burundi, contributing significantly to the country's economy. It provides income for over 600,000 families, mostly smallholder farmers. The industry's growth has led to improvements in rural infrastructure and increased opportunities for education and healthcare in coffee-growing regions.

Awards

Cup of Excellence (2021)

Brewing Methods

Pour-over
French press
Aeropress

Certifications

Fairtrade
Rainforest Alliance

Common Varieties

Bourbon
Jackson
Mibirizi

Flavor Profile

Citrus
Red berries
Floral

Popular Brands & Roasters

JNP Coffee
Long Miles Coffee Project
Intelligentsia Coffee

Tourism & Culture

Coffee tourism in Burundi is emerging, with some cooperatives offering farm tours and cupping experiences. Visitors can explore the lush coffee-growing regions, learn about traditional processing methods, and engage with local farmers to understand the challenges and rewards of coffee production in this beautiful country.

Future Outlook

Burundi's coffee industry shows promise for growth and increased quality. With ongoing investments in infrastructure, processing facilities, and farmer education, Burundian coffee is poised to gain more recognition in the specialty coffee market. The focus on unique microlots and experimental processing methods may lead to even more diverse and exciting flavor profiles in the coming years.

Roast Recommendations

Light roast
Medium roast

Sustainability Practices

Shade-grown coffee cultivation
Water conservation initiatives

Traditional Preparation Methods

Ikawa (traditional Burundian coffee ceremony)
Cold brew with spices

Typical Harvest Season

February - July

Typical Processing Methods

Washed
Natural
Honey

Burundi is home to the source of the Nile River, and the nutrient-rich soil in this region contributes to the unique flavor profile of Burundian coffee.