Buziraguhindwa #22- Kayanza - Burundi - Fully Washed

Burundi Single Origin - Buziraguhindwa #22  - Fully Washed

The tiny East African country of Burundi produces fantastic coffees. With their volcanic soils and high altitudes, Burundi's reputation for speciality coffee is on the up and up. 

Like many of its neighbors in Africa, Burundi produces microlots almost by default: Each farmer owns an average of less than even a single hectare, and delivers cherries to centralized depulping and washing stations.  

The best coffees from Burundi are often stunning.

Variety: Red Bourbon

Bourbon is one of the more widely grown varieties of Arabica coffee. It's a natural mutation of the older 'Typica' variety and is prized for it's figgy sweetness and gentle brightness. It's balanced with a smooth texture and a sweet, just-right finish. 

Origin: Kayanza - Muruta 

Our coffee is grown in the Kayanza province, in Muruta Commune. It's in the northern reaches of the country, bordering with Rwanda. In Kayanza, the weather is mild, with an average annual temperature of 18°C.  Most coffee farms are between 1,700 and 2,000 m.a.s.l. The highest rainfall is in April, while July is drier. All these conditions combine to create coffee known for its high acidity and citric notes.


Buziraguhindwa Washing Station 

Out of the four washing stations owned by the producer Salum Ramadhan Buziraguhindwa was the first one. Salum is extremely detail oriented, invests a lot of time training local staff and have a great loyal work force. He’s also investing in social and environmental projects such as education in the local areas, ponds for waste water etc.

The main harvest will normally start very slowly in March, peak around May (depending on altitude and weather) and end in July. The family members on the small farms are working the land, picking the coffee cherries themselves in the afternoon or on Saturdays. They will then either deliver the cherries to Buziraguhindwa washingstation by foot or bicycle, or to the closest collection points where Salum will have he’s site collector, meaning a representative from Buziraguhindwa washingstation. They are strategically placed in remote areas to buy cherries. The farmers are free to deliver their cherries to anyone offering the highest price. And the competition in this area can be hard. Salum and he’s collectors will communicate with the local farmers on selective picking and sorting. To attract farmers with the best qualities they are constantly paying premiums above the market prices to improve the product.


Floral aroma. Bright, floral, with tasting notes of blackberry, gooseberry, raspberry, tropical fruit and brown sugar sweetness. Transparent with a long, fresh finish.

Cherries, raisins and raspberries

Cupping Score - 89

Any score over 80 means that a coffee is considered 'speciality'. Over 85 and it's really something special. This coffee has been awarded a cupping score of 89.

Processing - Fully Washed

This coffee is fully washed, which allows the delicate qualities of the acidity and sweetness to shine through. The coffee cherries are hand picked and then sorted to remove the underripe and overripe cherries. 

The skin and flesh are removed mechanically from the coffee bean and the remaining bits of pulp are removed in a 24-36 hour fermentation. After fermentation the beans are washed and graded. At this point the peaberries are separated. The washed beans are dried in the sun for 12 - 20 days on raised drying beds. When they reach the desired level of dryness they are removed and stored until ready to be shipped. 

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