Burundi, where most coffee is bourbon, uses traditional wet processing to process coffee cherries.

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Burundi

Burundi has the most diverse and successful coffee industry in the world, and has its own characteristics. Coffee in this country was introduced by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are on the border with war-torn Rwanda, putting pressure on coffee production.

Almost all coffee produced in Burundi is Arabian coffee beans, while coffee trees in Ngozi are planted at an altitude of more than 1200 meters. Burundian coffee has a rich aroma and excellent acidity, and most of its products are exported to the United States, Germany, Finland and Japan.

In Burundi, most coffee is bourbon, and coffee cherries are processed by traditional wet treatment. We can find different styles of coffee from different producing areas, the main characteristics of its boutique coffee is elegant sweetness and bright citrus aroma. There are not only full-bodied coffee with nutty and caramel flavor, but also coffee from higher Haibo region, as well as coffee with finer processing and balanced citrus and chocolate flavors.

Coffee came to Burundi at the end of the 20th century during the Belgian colonial period. Since 1933, each farmer has been required to take care of at least 50 coffee trees. When Burundi became independent in 1962, coffee production began to go private; in 1972, it became state-run as the political situation changed; and since 1991, it has gradually returned to private hands.

Coffee taste

High-quality coffee from Burundi has a complex berry flavor and a delicious juicy taste.

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