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Sun-Dried Burundi Pour-Over Brewing Data | How to Enjoy Sun-Dried Burundi Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - Follow Coffee Workshop (WeChat official account: cafe_style). Burundi is located in the southern part of the equator in east-central Africa. It borders Rwanda to the north, Tanzania to the east and south, the Democratic Republic of Congo to the west, and touches Lake Tanganyika to the southwest. The country consists mainly of plateaus and mountains, mostly formed by the eastern side of the East African Rift Valley highlands. With an average elevation of 1,600 meters nationwide, it is known as the mountain country.

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Burundi: The Heart of African Coffee

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, the Democratic Republic of Congo to the west, and is adjacent to Lake Tanganyika in the southwest. The country is characterized by highlands and mountains, mostly consisting of the eastern plateau of the East African Rift Valley. The national average elevation is 1,600 meters, earning it the name "Mountain Country." More than half of the country 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; the central and western parts have a tropical mountain climate. The average annual temperature ranges from 20-24°C, with highs reaching up to 33°C. March to May is the major rainy season, October to December is the minor rainy season, and other months are dry seasons.

Burundi Coffee Characteristics

Burundi coffee shares striking similarities with its neighboring country Rwanda, and coffees from these two nations are often confused by consumers. 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 particular batch belongs to the Bourbon variety micro-lot.

Coffee Details

Variety: Bourbon

Processing Station: Panga Processing Station

Flavor Notes: Grape skin, orange wine, fermented fruits

This batch is a natural processed Bourbon micro-lot, with the growing region located at Maldadi Peak in Panga Processing Station, Kabuye District, Kayanza Province. The elevation is extremely high, with mountainous areas exceeding 2,000 meters above sea level. The soil is fertile with gravelly soil texture, making it very suitable for coffee cultivation and recognized as the best coffee processing station in Burundi.

Burundi Coffee Industry

Burundi has one of the world's most diverse and successful coffee industries, with its own unique characteristics. Coffee was introduced to the country in 1930 by Belgian colonizers and is now only grown on small farms. Unfortunately, many of these farms are located in areas bordering the conflict-prone Rwanda, which creates pressure on coffee production. Almost all coffee produced in Burundi consists of Arabica coffee beans, with coffee trees in Ngozi planted at elevations above 1,200 meters. Burundi coffee has a rich aromatic flavor with excellent acidity, and most products are exported 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 the rich sweetness of caramel and orange jam fills the entire cup. The natural processed fermentation wine-like aroma is also very prominent, reminiscent of orange wine or peach flavors—truly a distinctive Burundi specialty coffee.

Bourbon Coffee

Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica coffee Bourbon cultivar trees. Bourbon coffee was initially cultivated in Réunion, which was also called Île Bourbon before 1789. It was later occupied by France to connect with the African continent and Latin America, and it is now one of the two most popular Arabica coffee production regions in the world. Bourbon coffee is typically grown at elevations of 3,500 to 6,500 feet (1,062–1,972 meters).

Brewing Recommendations

Hand-pour Burundi coffee: Use 15g of coffee, medium grind (Fuji Royal grinder with ghost teeth 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 drops to halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.