How Much Does Natural Burundi Cost? Natural Burundi Coffee Price

Pour-over Burundi Coffee Brewing Guide

15g coffee grounds, medium grind (using Fuji Ghost Tooth burr grind setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Discard the tail end. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Raw/Roasted coffee beans - roasted beans
Origin: Other/other
Roast degree: Medium roast

Burundi Kayanza Kabuye Natural

Country: Burundi

Altitude: 1750 meters

Region: Kayanza Kabuye

Roast Level: Medium roast

Processing Method: Natural

Burundi Coffee Origin

Burundi lies in the eastern part of Central Africa, south of the equator, bordered by Rwanda to the north, Tanzania to the east and south, the Democratic Republic of Congo to the west, and Lake Tanganyika along the southwest. The country is made up mainly of plateaus and mountains, most of them part of the eastern plateau of the East African Rift Valley, with an average elevation of 1,600 meters - hence its nickname, the "Mountain Country." The capital is Bujumbura. The western lakefront, valleys, and eastern regions have a tropical savanna climate, while the central and western regions have a tropical mountain climate. The average annual temperature is 20-24°C, with highs reaching 33°C. March to May is the major rainy season, October to December the minor rainy season, and the remaining months are dry.

Burundi Coffee Characteristics

Burundian coffee bears a striking resemblance to that of its neighbor Rwanda, and the two countries' coffees are often confused. Burundi's cultivation is dominated by Bourbon varieties, processed by traditional wet methods. The hallmarks of its specialty coffee are elegant sweetness and bright citrus aromatics. This batch is a Bourbon variety micro-lot.

Variety: Bourbon

Processing Station: Panya Processing Station

Flavor: Grape skin, orange wine, fermented fruits

This batch is a natural-processed Bourbon micro-lot from the Panya Processing Station in Kabuye district, Kayanza province, near Maldati Peak. The altitude is very high, with mountain areas exceeding 2,000 meters, and the fertile, gravelly soil is extremely well suited to coffee cultivation. The station is widely recognized as the best coffee processing station in Burundi.

Burundi has one of the world's most diverse and successful coffee industries, with a character all its own. Coffee was introduced in 1930 by Belgian colonists and today is grown only on small farms - many of them, unfortunately, in areas bordering conflict-prone Rwanda, which puts pressure on production. Nearly all Burundian coffee is Arabica, with trees in Ngozi planted above 1,200 meters. The coffee has a rich, aromatic flavor with excellent acidity, and most exports go to the United States, Germany, Finland, and Japan.

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 jam sweetness fill the entire cup. The fermented wine-like notes from natural processing are very prominent - reminiscent of orange wine or peach - truly a distinctive Burundi specialty coffee.

Bourbon Coffee

Bourbon coffee (French: Café Bourbon) is coffee from Arabica trees of the Bourbon cultivar, originally cultivated on Réunion, called Île Bourbon before 1789. It was later spread by the French to connect with the African continent and Latin America, and is now among the two most widely grown Arabica lineages in the world. Bourbon is typically grown at altitudes of 3,500 to 6,500 feet (1,062-1,972 meters).

FrontStreet Coffee Recommendation

New to pour-over and looking for a dripper that is practical, easy to use, and good looking? The Hario V60 is almost always the answer. Hario was founded in Tokyo in 1921 as a manufacturer of heatproof glassware for research laboratories, and its heat-resistant range server remains a pour-over staple today. The V60 was redesigned in 2004 into the form we know now, named for its distinctive 60-degree cone angle and V shape, and released the following year.

The conical geometry and 60-degree angle force water to converge at the center before dripping through, extending the contact between water and coffee and allowing aroma and flavor to fully develop. The V60's signature single large hole lets the flow run unobstructed - flow rate depends almost entirely on the brewer's pour control, and shows up directly in the cup.

The V60's fast extraction is especially well suited to coffees with delicate floral and fruity character: FrontStreet Yirgacheffe Guodingding, with its classic Yirgacheffe profile; FrontStreet Ethiopia Guji (Hua Kui), rich in tropical fruit; and other floral-fruity coffees shine through this dripper with three-dimensional aroma and lively acidity.