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Sun-Dried Burundi Flavor Profile and Aroma: Burundi Coffee Varieties and Prices

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange. Please follow Cafe Style (WeChat public account: cafe_style). Pour-over Burundi. 15g coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait until the coffee bed drops to half before pouring again, slowly pour until reaching 225g total weight, avoid the tail end

Burundi Kayanza Kabuye Natural coffee beans

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Pour-over Burundi coffee. Using 15g of coffee grounds, medium grind (ground with Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Discard the tail section. Water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Burundi Coffee Origin

Burundi is located in the southern part of the equatorial region in East Africa. It borders Rwanda to the north, Tanzania to the east and south, and the Democratic Republic of Congo to the west, with Lake Tanganyika along its southwestern border. The country consists mainly of plateaus and mountains, largely formed by the eastern side of the East African Rift Valley highlands. The average elevation is 1,600 meters, earning it the nickname "Mountain Country." More than half of the country sits above the famous Lake Tanganyika. The capital is Bujumbura. The western lakeside and valley areas, as well as the eastern regions, have a tropical savanna climate, while the central-western region has a tropical highland climate. The average annual temperature ranges from 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.

Burundi Coffee Characteristics

Burundi coffee bears striking similarities to that of its neighboring country Rwanda, and coffees from these two nations are often confused. Burundi's coffee cultivation is dominated by Bourbon variety, 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 is a Bourbon variety micro-lot.

Variety: Bourbon

Processing Station: Pengjia Processing Station

Flavor Notes: Grape skin, orange wine, fermented fruits

This batch is a natural processed Bourbon micro-lot, with the production area located at Pengjia Processing Station on Maldadi Peak in Kabuye District, Kayanza Province. The elevation is very high, with some mountain areas exceeding 2,000 meters above sea level. The soil is fertile and gravelly, making it extremely suitable for coffee cultivation and widely 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 by Belgian colonizers in 1930 and is now grown only on small farms. Unfortunately, many of these farms are located in areas bordering the frequently conflict-ridden Rwanda, which puts pressure on coffee production. Nearly all coffee produced in Burundi is Arabica, with coffee trees in the Ngozi region planted at elevations above 1,200 meters. Burundi coffee has a rich, aromatic flavor with excellent acidity, with most exports going 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 fermented wine-like aroma from natural processing 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 the Bourbon cultivar of Arabica coffee trees. Bourbon coffee was originally cultivated on Réunion Island, which was 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 globally. Bourbon coffee is typically grown at elevations between 3,500 to 6,500 feet (1,062–1,972 meters).

Factory: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City
Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
State: Roasted coffee beans
Origin: Other/other
Roast Level: Medium roast