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Is Sun-Dried Burundi Coffee Good? Brewing Methods for Burundi Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - Please follow Coffee Workshop (WeChat public account cafe_style). Burundi has the world's most diverse and successful coffee industry with its own unique characteristics. The country's coffee was introduced by Belgian colonizers in 1930 and is now only grown on small farms. Unfortunately, many of these farms are located in areas bordering Rwanda, which experiences frequent conflicts

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Burundi Coffee Overview

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 the conflict-prone Rwanda, which puts pressure on coffee production. Nearly all coffee produced in Burundi is Arabica, with coffee trees in Ngozi planted at altitudes above 1,200 meters. Burundi's coffee has a rich and 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, 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-like aroma from natural processing is also 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 variety trees. Bourbon coffee was originally cultivated in Réunion, which was called Bourbon Island (Île Bourbon) before 1789. It was later occupied by France, connecting it to the African continent and Latin America. It is now one of the two most popular Arabica coffee production regions in the world. Bourbon coffee is typically grown at altitudes of 3,500 to 6,500 feet (1,062–1,972 meters).

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou City
Manufacturer 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

Pour-over Burundi: 15g of coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, let bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops halfway before continuing. Slowly pour until reaching 225g, avoiding the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Burundi Geography

Burundi is located in the eastern-central part of 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 border along Lake Tanganyika. The country is mostly composed of plateaus 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." Over half of the country lies on 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 and western parts have a tropical mountain climate. The average annual temperature ranges from 20-24°C, 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 dry seasons.

Burundi Coffee Characteristics

Burundi coffee has striking similarities to its neighbor Rwanda, and coffee from these two countries is often confused. 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 aromas. This particular batch belongs to Bourbon variety micro-lots.

Variety: Bourbon

Processing Station: Panya Processing Station

Flavor: Grape skin, orange wine, fermented fruits

This batch is natural-processed Bourbon, a micro-lot from the Panya Processing Station in the Kabuye area of Kayanza Province, located at Maldati Peak. The elevation is very high, with mountainous areas exceeding 2,000 meters. The soil is fertile with gravelly texture, very suitable for coffee cultivation, and recognized as the best coffee processing station in Burundi.