Washed
Burundi
Burundi, the small landlocked country located in Central Africa, has been a coffee producer since the 1930s. Dominated by hills and mountains, Burundi is a region well endowed for coffee growth. The local industry is made up of small farms, consisting of about 700,000 farmers. The acreage is 60,000 hectares of the country with about 25 million coffee trees. Kayanza, the region where the coffee is grown, is high in altitude at approximately 2000 meters, providing the right conditions for the coffee that is grown there. The Burundian coffee is characterized by: a rich and creamy body, a clean flavor, a well-nuanced acidity and a fruity flavor.
Growing Burundi
Reference notes on the crop itself. Lot-level detail is confirmed with the desk coffee by coffee.
- Harvest
- March to July
- Altitude
- 1,200 to 1,950 m, with the Kayanza and Ngozi specialty belt around 1,700 to 1,900 m
- Varietals
- Bourbon, mainly the Jackson and Mibirizi selections, plus French Mission Bourbon
- Processing
- Predominantly washed, around three quarters of all coffee produced; some natural
- Growing regions
- Kayanza and Ngozi are the main specialty provinces, alongside Muyinga, Karusi, Gitega and Kirundo