Burundi Specialty Coffee: Africa's Hidden Treasure
Burundi, nicknamed "the heart of Africa," is a small but vibrant country that is rapidly emerging on the specialty coffee scene. Though often overshadowed by its better-known neighbors, such as Ethiopia and Kenya, Burundi coffee shines with a complexity of flavors and a history as rich as its beans. In this article, we'll explore the fascinating history of Burundian coffee, from its colonial roots to its current impact on the world of specialty coffee.
1. Brief History of Coffee in Burundi
Specialty coffee plantation in Burundi
Coffee cultivation in Burundi began in the 1920s, when Belgian settlers introduced the first Arabica coffee trees. The ideal climatic conditions, fertile soils, and high altitudes allowed coffee to flourish rapidly. However, during the colonial period, local farmers were forced to grow coffee without fair compensation.
After independence in 1962, Burundi nationalized its coffee industry, promoting cooperatives to facilitate processing and export. Despite these efforts, the sector suffered a severe setback during the civil war between 1993 and 2005, leading to the abandonment of many plantations.
Fortunately, Burundi has experienced a coffee renaissance in recent decades. Initiatives like the Long Miles Project have helped revitalize the industry, connecting small producers to the international market.
2. Coffee Production in Burundi Today
Meeting of small specialty coffee producers in Burundi
Today, Burundi focuses on quality over quantity. More than 800,000 smallholder farmers grow coffee on plots rarely larger than one hectare. Organized in cooperatives, these farmers produce micro-lots of coffee that stand out for their unique flavor profile.
International organizations, such as TechnoServe , have played a crucial role in improving the quality of Burundian coffee by promoting sustainable farming practices and training certified cuppers (Q Graders) to ensure quality standards.
3. What Makes Burundi Coffee Special?
Discarding imperfect coffee cherries from specialty coffee
Burundian coffee is distinguished by its complexity of flavors, with notes ranging from red fruits and citrus to floral and spicy nuances. Geographical conditions play a key role:
- Altitude: Between 1,200 and 2,200 meters above sea level.
- Climate: Temperate, with regular rainfall throughout the year.
- Soil: Volcanic and rich in nutrients.
These conditions allow the beans to mature slowly, developing bright acidity and a natural sweetness that is reflected in the cup.
4. Main Coffee Producing Regions in Burundi
Specialty coffee processing station in Burundi
1. Buyenzi
Considered the birthplace of the finest Burundian coffee, especially in the provinces of Ngozi and Kayanza. With altitudes of up to 2,000 meters above sea level, it produces coffees with high acidity and fruity profiles.
2. Muyinga
Located in the northeast, it stands out for its coffees with sweet flavors, notes of chocolate, and a touch of black tea.
3. Bubanza
Located in the Northwest, it produces smooth coffees with citrus and tropical flavors, including pineapple and berries.
4. Gitega
In the center of the country, it offers sweeter coffees with notes of melon, red berries, and citrus.
5. Kirundo
Famous for its floral and fruity profile, with spicy complexities that stand out in international tastings.
5. Coffee Varieties in Burundi
Hand-picked coffee
100% of Burundi's coffee is Arabica, with Bourbon Red being the predominant variety. This strain is known for its complex acidity, silky body, and sweet flavor. Its slow growth at high altitudes contributes to an exceptional concentration of flavors.
6. Coffee Processing Methods in Burundi
Specialty Coffee Processing Washing.
1. Washed Process
The most common method in Burundi. The cherries are pulped, dry-fermented for 12 hours, and then washed with mountain water to remove any remaining mucilage. They are then sun-dried on raised beds.
2. Double Washed
Similar to the washed process, but includes a second soak that intensifies acidity and clarity of flavors.
3. Natural Process
Less common but still growing. The cherries are dried whole, resulting in sweeter, fruitier profiles.
7. Flavor Profile of Burundi Coffee
Drying specialty coffee on African beds
- Aroma: Floral, with hints of jasmine and black tea.
- Acidity: Bright and complex, often citric.
- Body: Silky and juicy.
- Tasting notes: Red fruits, citrus, honey, spices and nuances of chocolate.
Each cup offers a vibrant sensory experience, ideal for those seeking coffees with personality.
8. Challenges and Opportunities
Challenges:
- Potato blight: A common problem in East Africa, caused by insect-borne bacteria.
- Coffee diseases: Such as coffee rust and coffee berry disease.
- Limited infrastructure: Logistical difficulties for export due to lack of access to the sea.
Opportunities:
- Growing demand for specialty coffee: The global market is increasingly valuing Burundi coffee.
- Support from NGOs and cooperatives: Improving agricultural practices and accessing international markets.
9. How to Prepare and Enjoy Burundi Coffee
Burundian women speciality coffee growers
- V60 or Chemex: To highlight acidity and floral notes.
- French Press: Ideal for coffees with greater body and complexity.
- Cold Brew: Highlights natural sweetness and softens acidity.
10. Economic Impact of Coffee in Burundi
Coffee is one of the main sources of income for Burundi:
- Job creation: More than 700,000 farmers depend on coffee.
- Exports: Represent a significant part of the country's GDP.
- Empowerment of women and youth: Programs focused on the inclusion of these groups in the value chain.
Conclusion: The Renaissance of Burundi Coffee
Burundi coffee is much more than a beverage: it's a symbol of resilience, tradition, and innovation. Each cup tells the story of a country that has overcome challenges to offer the world one of Africa's most exceptional coffees.
If you haven't tried Burundian coffee yet, this is your chance to discover a hidden treasure in every sip. Cheers to Burundi and its legacy in the world of specialty coffee!
