The story of coffee farmers in Burundi is one of transformation: from “go along with what the government says” to “wait a minute, we can do this way better” to today’s empowered, “we understand we grow a high-quality product, and we want to share it with the world.”

When coffee was first introduced to Burundi in the 1930s, government regulation nearly drove farmers to extinction. Quality was poor, and little coffee ever made it beyond the country’s borders. Everything changed in the early 2000s when the industry was privatized.

In that privatization, Burundi’s coffee farmers gained control over their quality, their land stewardship, and their coffee infrastructure – including their own washing stations.

This month’s coffee comes from 915 dedicated farmers, most managing around 200 trees on single-acre plots or smaller. The majority belong to the Twaranyuzwe Co-Operative, which
built Kavumu Washing Station in 2013. Their chosen name says everything: Twaranyuzwe translates to, “we have understood”. 

These farmers understand that growing exceptional specialty coffee is the key to their economic and cultural future. We consider it an honor to support these farmers and connect you directly to their story.

High-Grown Bourbon Excellence
Nearly all coffee grown in Burundi is the Bourbon varietal – one of the most culturally and genetically important arabica varieties in the world. Bourbon is a tall, relatively low-yielding tree, but renowned for exceptional quality when grown at high elevations. These farmers cultivated this lot between 5,708 and 6,036 feet above sea level.

This washed-process coffee truly showcases Burundi’s terroir. The fruit is removed immediately after picking, cherries ferment in tanks, then get washed with clean water and dried on raised beds for 7-14 days. This meticulous process creates the clean, smooth profile that makes this coffee a genuine reflection of Burundi’s specialty coffee potential.

Your Cup Profile
Expect a full body with silky mouthfeel, bright citrus character, and above-average sweetness. More discerning palates will discover notes of peach, lemon, and brown sugar.