A brief introduction to the Origin of Burundian Coffee Flavor description Variety characteristics, Grinding degree and Baking degree treatment

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Features of Burundi Coffee:

Burundi has one of the most diverse and successful coffee industries in the world, and it has its own characteristics. Burundi coffee has a strong aroma and excellent acidity.

Flavor: Full bodied, aromatic, excellent acidity

Recommended baking method: medium to deep baking

★★: Good

Burundi Coffee Market:

Most of Burundi's coffee products are exported to the United States, Germany, Finland and Japan

Burundi has two main ethnic groups, the Tutsi, who number only about one and a half, have ruled the country since the sixteenth century and control a civilian population composed mainly of Hutu, plus a very small indigenous population of Twa. This abnormal social structure, in which ethnic minorities predominate, sowed the seeds of national instability and reached its peak in October 1993. Only four months into his term, Melchior Ndadaye, Burundi's first-ever Hutu head of state and first democratically elected president, was assassinated by a mainly Tutsi army. Ndadaya's death led to a full-scale ethnic conflict in which at least 200,000 people on both sides were massacred, with the original 65,000 Tutsis massacred to less than 5000. The killings continued until 2002, when the Tutsi government finally signed an internationally brokered truce with four different Hutu rebels, and a ceasefire agreement with the last rebel group, the National Liberation Forces (FDD), was signed in Dar es Salaam on 7 September 2006.

Burundi coffee was introduced by Belgian colonists in 1930. Unfortunately, many of these farms are located on the border with war-torn Rwanda, putting pressure on coffee production.

Coffee from Burundi:

Burundi coffee is now grown only on small farms. Coffee produced in Burundi is almost exclusively Arabica beans, while coffee trees in Ngozi are grown at more than 1200 meters above sea level.