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Which Brands of Natural Process Burundi Coffee Are Available - Burundi Coffee Brewing Steps

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange. Follow Coffee Workshop (WeChat official account: cafe_style). Burundi Kayanza Kabuye Natural Country: Burundi Growth: 1750 meters Region: Kayanza Kabuye Roast Level: Medium Roast Processing Method: Natural Process V60 pour-over Burundi coffee. 15g of coffee, medium grind (Fujiji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature

Burundi Kayanza Kabuye Natural

Origin: Burundi

Altitude: 1750 meters

Region: Kayanza Kabuye

Roast Level: Medium Roast

Processing Method: Natural

Brewing Method: Pour-over Burundi. 15g coffee, medium grind (Fuji Royal grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Pour to 105g and pause, wait until the water bed drops to half level, then slowly pour to 225g. Discard the tail section. Water-to-coffee ratio 1:15. Extraction time 2:00.

Burundi: The Mountain Kingdom

Burundi is located in southeastern 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 predominantly highland and mountainous terrain, mostly consisting of the eastern plateau of the Great Rift Valley. The average elevation is 1600 meters, earning it the name "Kingdom of Mountains." Over 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 highland climate. The average annual temperature ranges from 20-24°C, with highs reaching up to 33°C. March-May is the major rainy season, October-December is the minor rainy season, and other months are dry seasons.

Burundi Coffee Characteristics

Burundi coffee bears striking similarities to that of its neighbor Rwanda, and coffees from these two countries are often confused. Burundi's coffee cultivation is predominantly Bourbon, 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 micro-lot variety.

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 region of Kayanza province, situated at the Maldaqi Peak. The altitude is extremely high, with mountainous areas exceeding 2000 meters. The soil is fertile with gravelly loam, making it exceptionally suitable for coffee cultivation. It is recognized as Burundi's best coffee processing station.

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 war-torn Rwanda, which puts pressure on coffee production. Almost all coffee produced in Burundi is Arabica beans, with coffee trees in Ngozi growing at altitudes above 1200 meters. Burundi coffee has a rich, aromatic flavor with excellent acidity, and most products are exported to the United States, Germany, Finland, and Japan.

Tasting Notes

Flavor profile: Intense aromas of raisins, blackberry jam, and ripe peaches. The front notes feature sweet flavors of cranberry, citrus, and peach juice. Rich sweetness from caramel and orange jam permeates the entire cup. The natural-processed fermented wine-like aromatics 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 Arabica coffee trees of the Bourbon cultivar. Bourbon coffee was initially cultivated on Réunion Island, which was called Bourbon Island (Île Bourbon) before 1789. It was later occupied by France to connect with the African continent and Latin America. It is now one of the two most popular Arabica coffee producing regions in the world. Bourbon coffee is typically grown at altitudes between 3500 to 6500 feet (1062-1972 meters).