Flavor characteristics of Bourbon Burundian Coffee in Solar batches of Gartrama treatment Station in Burundi

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Country: Burundi

Origin: GATERAMA,BUGENDANA,GITEGA,BURUNDI

Bean seed: BOURBON

Treatment: insolation

Flavor: dried pineapple, tropical fruit, sweet preserved fruit

The level of coffee production in Burundi is like a roller coaster, suffering from war in the 1990s. Since 2000, drawing lessons from the experience of neighboring Rwanda, we have made great efforts to develop the technology of coffee cultivation and processing capacity, and constantly fight against the notorious "potato defect" microorganisms to improve the quality of coffee.

Gartrama is the name of a washing treatment station where this batch of coffee is located. They usually pick fresh coffee fruits from nearby coffee farmers around the beautiful city of Bugundana in the province of Kitga and ship them to the processing station for treatment. Farmers usually pick the most mature fresh fruits of coffee very carefully and then process them to ensure the quality of the coffee.

In the plantation, they created an organic planting environment under which many different kinds of beans were planted, such as Rosa, mibirizi, bourbon, batian and K7. Soon, when the trees on the farm have grown for three years, they will be able to obtain organic certification and continue to train registered farmers to learn organic farming techniques for follow-up work.

Small farmers want to actively develop the Gartrama community, focusing on the following points: education, employment, health and sanitation, building materials and electricity and organic coffee cultivation.