Burundi coffee bears a resemblance to that of neighboring Rwanda, in both cup character, and in the culture surrounding coffee. Bourbon-type varietals flourish in both countries and Rwanda has imitated Burundi's traditional practice of wet-processing coffee cherry. Their cup profiles can be dynamic and bright, with red fruits, berry or citrus, and with a great sweetness lingering through the finish. It's no secret that Burundi has the potential to produce great coffee, but unlike Rwanda, sourcing can pose an ever greater challenge.Read more.

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  1. New
    Bags of dried parchment coffee are piled in mounds in the warehouse awaiting export, Kayanza

    Burundi Kayanza Nemba Station

  2. In one of the coffee holding warehouses at the Kazoza N'Ikawa coop

    Burundi Kazoza N'Ikawa Station

  3. The other Burundi "honey" - actual honey. A traditional hive set high up in a tree for harvesting honey

    Burundi Honey Process Kibingo Station

  4. Preparing the drying tables for the incoming harvest, Masha Coffee Washing Station ("CWS")

    Burundi Kayanza Masha Station

  5. After the coffee is depulped and fermented, it's laid to drip dry in piles like this on the "skin drying" tables, before being moved to the main drying beds.

    Burundi Kayanza Yandaro Station

  6. New
    Turning damp parchment coffee on the drying beds to facilitate even drying, Dusangirijambo

    Burundi Kayanza Dusangirijambo Coop

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