Burundi, a small country nestled in the heart of Africa, bordering Rwanda, the Democratic Republic of the Congo and Tanzania, is a quiet but remarkable producer of an astonishing diversity of coffees. Thanks to its resilience, innovation, and privileged natural environment, Burundi has managed to stand out in the world of specialty coffee.
In this article, we explore and celebrate the extraordinary quality and variety of coffee produced in this unique land.
History of the Coffee Industry in Burundi
Burundi's coffee industry began in the 1930s, when the Belgians gave them Arabica coffee plants. To this day, Most of Burundi's coffee plants are Arabica (96%) and only 4% are Robusta.
From the beginning, Burundi has struggled with political instability, decolonization, civil war, and genocide. Originally, the Burundian government controlled the coffee industry. They established washing stations, prohibited home processing, and controlled supply chains.
Instead of focusing on quality, the government focused on quantity. Every person living in a rural area was required to plant at least 50 coffee trees. In recent years, Burundi has freed the coffee industry from government control, returning power to local farmers.
Currently, more than 800,000 families are involved in Burundi's coffee industry, with an average of 250 trees per farm. Farmers use the wet processing method with double washing, common in the Kenyan coffee industry.
For wet processing, farmers pour the coffee cherries into containers of water. Any cherries that float are considered unripe and are separated from the others for later sale.
Once washed, the coffee beans undergo more than 12 hours of fermentation. When the first round is complete, the cherries undergo a second round in water. Although farmers grow other crops, such as tea and cotton, coffee is an integral part of Burundi's economy, accounting for 69% of the country's total exports.
Coffee Growing Regions of Burundi
Burundi is perfect for growing coffee beans, thanks to the volcanic soils throughout the country. Most coffee beans grown in this area are classified as either strictly high altitude or strictly hard beans, depending on the country's varying altitudes, which range from 1,200 to 2,000 meters above sea level.
The four main growing regions in Burundi are Buyenzi, Mumirwa, Bweru, and Bugesera. Most of these growing regions are located in northern and central Burundi.
Buyenzi
Buyenzi is located in northern Burundi, bordering Rwanda. Some of the best coffee beans in this region come from the Kayanza and Ngozi subregions. Kayanza is the most famous, producing coffee beans with high acidity, bright citrus notes, and high SCA scores. Ngozi has a lower coffee yield than Kayanza, but is often rated higher, with consistent cupping scores of around 85.
Mumirwa
Mumirwa borders Rwanda and the Congo. The consistent temperatures, high altitudes, and annual rainfall of 1,100 mm create excellent growing conditions for coffee plants.
Bweru
The Bweru growing region is located in northeastern Burundi, along the border with Tanzania. Bweru boasts nutrient-rich volcanic soils that take full advantage of the temperate climate and adequate annual rainfall.
Bugesera
Bugesera coffee has a low yield, but often receives scores of 85 or higher in the Cup of Excellence. Other growing regions include Muyinga, Kirundo, Cibitoke, Bubanza, Karuzi, Mwaro, Muramvya, Bururi, and Makamba.
Flavors and Varieties of Burundi Coffee
Burundian coffee shares many characteristics with other African coffees. Thanks to the high altitudes where it is grown, Burundi coffee is fruity and bright, with citrus and floral notes, and even hints of honey and pineapple. Some beans will have notes of blueberry and subtle hints of passion fruit, giving Burundi coffee a unique flavor.
Not all Burundian coffee tastes the same, and some of the flavor variations come from the different altitudes where it is grown. Higher altitudes produce the fruitiest coffee, while beans grown at lower altitudes tend to have a more chocolatey and nutty flavor.
Most of the coffee grown in Burundi is Arabica, but there are some regions that specialize in growing Robusta beans . We prefer Arabica beans in general, but even more so when it comes to African coffee. Arabica is less harsh and bitter, and is the best bean for allowing the subtlest flavors to shine through.
Burundi coffee lacks the name recognition and weight enjoyed by other African coffees, but don't underestimate it. If you like African coffee and enjoy high acidity, full-bodied coffee full of fruity and floral flavors, you'll love Burundi coffee.
