Burundi Unroasted-Coffee Expectations
Burundi unroasted-coffee Beans is an East African coffee of mostly the Bourbon varietal and resembles that of neighbouring Rwanda. Burundi coffee is bright, sweet, delicate flavour with a rich body and acidity and sweet berry after tastes. Burundi is an exceptional coffee origin, generally grown on high altitudes (770 up 2670 meters above sea level) in volcanic soil and the accompanying good processing provides the coffee a good reputation. The distinct sweetness is characteristic of the Bourbon or Bourbon derived varietal of the coffee grown with the soil and altitude adding a fruity acidity.
This tiny East African country produces exceptional coffees. Burundi is landlocked between Rwanda the DRC, and Tanzania and coffee has to be taken over land to sea ports. Coffee was brought to Burundi by the Belgians in the early 1930s and is a small-holder produced cultivar over combined acreage of farmers.
Burundi Unroasted-Coffee Processing
Coffee is wet processed (washed) and hand-sorted to ensure ripe berries are classed together in the grading of the final product. Burundi coffee is processed 25 stages, starting from the nursery and ending in a warehouse in bags ready for roasting.
Cherries are picked from the tree when ripe, by hand, washed, sorted, pulped, fermented, parched, (double) soaked, dried and finally bagged and shipped. The double-soaking a very East African tradition, i.e. to soak again after the fermentation, producing an exceptionally clean taste having removed the mucilage as well as the bit in the green seed’s crack.
Burundi Unroasted-Coffee Gradings
Burundi cultivates specialty coffees in their Ngoma, AA, and A grades.
- FW Hg (high grade) – Ngoma: Specialty coffee
- FW Super – AA: Specialty coffee
- FW Extra – A: Specialty coffee
- FW Courant – B
- FW Courant 2 – TT
- FW Brisure – T
- FW – PBB
- FW Stock lot – St
- SW O2 – AB
- SW 3a – C
- SW 3b – TT
- SW 3c – T
These are further classified in a group,
- Fully Washed (FW),
- Semi Washed (SW),
Burundi Coffee Cupping Notes
Most coffee in Burundi is Bourbon or a Bourbon-derivative, which lends sweetness and body to the cup profile. Add fruity acidity caused by the great soil and altitude, and you have a delicious combination.