Brief introduction of Burundian coffee and producing areas. How about Burundian coffee?

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Burundi, the heart of Africa.

According to the statistics of the World Bank in 2011, about 600000-800000 families in Burundi depend on coffee for a living, and coffee is the core of Burundi.

East Africa has always been a high-quality coffee civilization, and Burundi is no exception. This landlocked African country with a heart-like outline, with excellent volcanic soil, a varied microclimate, and nearly 1200 millimeters of annual rainfall, all of which provide excellent prerequisites for coffee cultivation.

Despite armed conflict and high poverty rates, coffee production with this effect is still increasing year by year, and at present, individual coffee has higher market potential, and coffee growers and producers are working to improve the quality of Burundian coffee.

Generally speaking, Burundian coffee is mainly bourbon, with other variants (such as Jackson and Blue Mountain), which are grown from 700m to 2700 m above sea level, which produce brighter acidity and lemon flavours, while flavors such as passion fruit, pineapple, flower and honey, can reach above SCA 86 points, while coffee at lower altitudes has a thinner texture and more chocolate and hazelnut flavors.

Like other East African countries, Burundian coffee has its own special treatment, that is, double washing (or double fermentation), and the coffee after such treatment will have an extremely grateful taste and bright flavor.

Washed coffee cherries

Coffee beans before shelling

Burundian coffee mainly comes from the following five major producing areas, namely Buyenz, Bugesera, Bweru, Kirimiro and Mumirwa. Although there are other small producing areas, these regions are the most famous for their coffee.

Buyenzi

The largest coffee producing area in the country, bordering Rwanda. Two specific areas, Cayanza Kayanza and Nogoz Ngozi, are the most famous.

The climate in the Cayanza area is extremely mild, with an average temperature of 18 °C, and most small farm estates are located between 1700 and 2000 meters, with the dry season in summer. Coffee from Cayanza scored a high score of 91.09 in the 2015 COE competition.

Nuoguoz is located in the northeast of Burundi, which is similar to the elevation of Cayanza. Although its output is less than that of Cayanza, it has also shown great potential for quality in recent years. In the 2015 COE competition, its best batches scored 88.92%, while other batches from the region also scored more than 85%.

Coffee from Cayanza is drying in the sun.

Kirundo, Bugesera

In northeastern Burundi, the yield is low, but the development potential is good; at an altitude of about 1400-1700 meters, the best score for COE in this producing area is 86.62m.

Muyinga, Bweru

Another producing area in northeastern Burundi bordering Tanzania. The average elevation is 1800 meters above sea level and has its typical Burundian characteristics: mild climate, volcanic soil and high rainfall.

Gitega, Kirimiro

Located in the mountains of central Burundi, the average temperature is 12-18 °C. The annual rainfall is about 1100pp, which is lower than that in other producing areas.

In addition to COE award-winning coffee, this producing area also has a professional coffee laboratory that focuses on the quality control of exported coffee.

Bubanza, Mumirwa

Located in the north of Burundi, bordering Luwanda and the Democratic Republic of the Congo, 1100-2000 meters above sea level, the average temperature is 12-18 °C, and the annual rainfall is about 1100pp.