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What Does Sun-Dried Burundi Coffee Taste Like & How to Brew It

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista communication - Follow Coffee Workshop (WeChat official account: cafe_style). Burundi boasts 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 cultivated only on small farms. Unfortunately, many of these farms are located near Rwanda, which frequently experiences conflicts and unrest.

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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 the country by Belgian colonists 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. Nearly all coffee produced in Burundi is Arabica coffee beans, with coffee trees in Ngozi planted at elevations above 1,200 meters. Burundi coffee features rich, aromatic flavors with excellent acidity, and is mostly exported to the United States, Germany, Finland, and Japan.

Flavor Profile

Flavor description: Rich aromas of raisins, blackberry jam, and ripe peaches, with sweet notes of cranberry, citrus, and peach juice in the front. The rich sweetness of caramel and orange jam fills the entire cup, while the fermented wine notes from natural processing are particularly 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, which was known as Île Bourbon before 1789. It was later occupied by France to connect with the African continent and Latin America, and is now one of the two most popular Arabica coffee production regions globally. Bourbon coffee is typically grown at elevations between 3,500 and 6,500 feet (1,062–1,972 meters).

Product Information

Brand: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Qian 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
Elevation: 1,750 meters
Region: Kayanza Kabuye
Roast Level: Medium roast
Processing Method: Natural

Brewing Instructions

Hand-pour brewing for Burundi. 15g of coffee, medium grind (using Fuji Fuji ghost tooth blade #4), V60 filter cup, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and pause, wait until the water level drops to half before continuing to pour, slowly pour until reaching 225g, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Geography and Climate

Burundi is located in the south 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 is bordered by Lake Tanganyika to the southwest. The country consists mainly of highlands and mountains, largely formed by the eastern plateau of the East African Rift Valley, with an average elevation of 1,600 meters nationwide, earning it the name "Mountain Country." More than half of the country sits 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, reaching highs of 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 its neighboring country Rwanda, and coffees from these two countries 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 belongs to Bourbon variety micro-lot.

Detailed Information

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

This batch is a natural-processed Bourbon micro-lot from the Panya Processing Station in the Kabuye area of Kayanza Province, located at Maltadi Peak. The elevation is extremely high, with mountainous areas 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.