Altitude Range: 1700 – 2000 masl

Language Spoken: Kirundi, French and English

Harvest: March – July

Annual Coffee Production: 161,00 bags Crop 2013 ( ICO Statistics)

Common Varieties: Bourbon, Jackson (Bourbon varietal), Mibirzi (Bourbon varietal)

Avg Farm Size: 0.4 – 1 hectares


General Cup Profile

Because most of the varieties found in Burundi are Bourbon or Bourbon derivatives, Burundian coffee is known for its intense body and sweetness. The high altitudes contribute to often a more nuanced acidity supporting the sweetness and body. These coffees are beautiful both as espresso and single-origin filter options.


Growing Regions


located at the northern Burundi, Kayanza is the capital of the Kayanza Providence.

In Sogestal Kayanza region the are 21 washing stations: Kinyovu (1880 masl), Gatare (1680 masl), Buhorwa (1820 masl), Mutumba (1500 masl), Karehe (1580 masl), Kirema (1880 masl), Karinzi (1740 masl), Butezi (1660 masl), Muhanga (1580 masl), Kiririma (1700 masl), Mutsinda (1580 masl), Nyarurambi (1600 masl), Kiryama (1760 masl), Gitwenge (1580 masl), Gacokwe (1650 masl), Rama (1580 masl), Bwayi (1760 masl), Rugoza (1560 masl), Kavumu (1650 masl), Rubanga (1600 masl), Ruhinga (1640 masl)


Traditional Burundian processing methods are used by the cooperatives/washing stations from which we are buying. This method is where the coffee is depulped and “dry fermented” up to 12 hours before being fully washed with clean mountain water from 12 to 24 hours. This initial water introduction stops the fermentation process if any sugars remain on the parchment after the dry fermentation. Coffee is then floated down water channels to separate beans by density, then finally the beans are soaked again for an additional 12 to 18 hours before being dried in parchment on raised beds.