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The Story of Natural Process Bourbon Specialty Coffee Beans from Kayanza Province, Burundi

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchanges - Please follow Coffee Workshop (WeChat public account: cafe_style). Burundi has one of the world's most diverse and successful coffee industries, with its own unique characteristics. Coffee was introduced to this country by Belgian colonists in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located near the border with Rwanda, which frequently experiences conflict

Introduction to Burundi Coffee

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Burundi has one of the world's most diverse and successful coffee industries, with its own unique characteristics. Coffee was introduced to this country by Belgian colonizers in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located in areas bordering war-torn Rwanda, which puts pressure on coffee production. Almost all coffee produced in Burundi is Arabica, and the coffee trees in Ngozi are planted at altitudes above 1,200 meters. Burundi's coffee has a rich aromatic flavor with excellent acidity, and most of its products are exported to the United States, Germany, Finland, and Japan.

Pour-over Brewing Method

Pour-over Burundi. 15g of coffee, medium grind (Fuji ghost tooth blade grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, let it bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Origin: Other/other
Roast degree: Medium roast

Burundi Kayanza Kabuye Natural

Country: Burundi
Altitude: 1,750 meters
Region: Kayanza Kabuye
Roast Level: Medium roast
Processing Method: Natural

Burundi Geography and Climate

Burundi is located in the eastern part of Central Africa, south of the equator. It borders Rwanda to the north, Tanzania to the east and south, and the Democratic Republic of Congo to the west, with the southwestern part bordering Lake Tanganyika. The country is mostly covered by plateaus and mountains, largely consisting of the eastern side of the East African Rift Valley plateau, with an average elevation of 1,600 meters nationwide, earning it the name "Land of Mountains." More than half of the country's territory lies on the famous Lake Tanganyika. The capital is Bujumbura. The western lakeside and valleys, as well as the eastern regions, have a tropical savanna climate, while the central and western parts have a tropical mountain climate. The average annual temperature is 20-24°C, with highs reaching up to 33°C. March to May is the heavy rainy season, October to December is the light rainy season, and other months are the dry season.

Coffee Characteristics

Burundi coffee bears striking similarities to that of its neighboring country Rwanda, and coffee from these two nations is often confused. Burundi's coffee cultivation is dominated by Bourbon varieties, using traditional wet processing methods for coffee cherries. The main characteristics of its specialty coffee are elegant sweetness and bright citrus aromatics. This batch belongs to Bourbon variety micro-lots.

Variety: Bourbon
Processing Station: Panga Processing Station
Flavor Notes: Grape skin, orange wine, fermented fruits

This batch is natural-processed Bourbon, a micro-lot from the Panga Processing Station in the Kabuye area of Kayanza Province, situated on Maldati Peak. The altitude is very high, with mountainous areas even exceeding 2,000 meters. The soil is fertile and gravelly, making it very suitable for coffee cultivation and recognized as the best coffee processing station in Burundi.

Flavor Profile

Flavor Description: Rich aromas of raisins, blackberry jam, and ripe peaches. The front notes feature sweet flavors of cranberry, citrus, and peach juice, while rich caramel and orange marmalade sweetness fill the entire cup. The natural-processed fermentation wine aroma is also very prominent, reminiscent of orange wine or peach flavors—truly a distinctive Burundi specialty coffee.