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.

View as Grid List
  1. Archive
    A view of the drying tables at Gahahe coffee washing station, Gatara
  2. Archive
    Cassien, who built and still manages the Murambi site
  3. Archive
    The Gahahe washing station sign upon entry
  4. Archive
    A thick mist hangs over Gakenke on this particular morning visit

    Burundi Kayanza Gakenke

    Out Of Stock
  5. Archive
    Burundi Kayanza Nemba Station
  6. Archive
    Unloading bags of whole coffee cherry that were harvested that day, Kayanza
  7. Archive
    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.
  8. Archive
    In one of the coffee holding warehouses at the Kazoza N'Ikawa coop
  9. Archive
    Typical disc depulper at a coffee processing site in Burundi

    Burundi Kibumbu Kayokwe

    Out Of Stock
  10. Archive
    Drying beds at Murambi and the red hills beyond, Kiganda

    Burundi Kiganda Murambi

    Out Of Stock
  11. Archive
    Hand sorting in full swing at Murambi washing station
  12. Archive
    Workers at the Rwiri station, part of Yagikawa FCS
View as Grid List