Introduction to Burundi Gaterama Estate and Characteristics of Burundi Coffee

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Burundi single-origin coffee beans are naturally processed Bourbon, grown in the Gaterama washing station in the Gitega region. Growing at altitudes of approximately 1,700-1,900 meters, only the ripest cherries are used for processing.

Bourbon is the parent of many Arabica coffee varieties, named after Bourbon Island (now called Réunion Island) where it originated. It is a short tree with many secondary branches, producing on average 25% more coffee than the Typica variety. Bourbon is known for its special sweet/acidity balance, and many producers and roasters consider it a classic daily drinking coffee.

Burundi single-origin coffee is best suited for alternative brewing methods, including pour-over, Chemex, and French press. These methods are able to bring out better acid/sweet balance in the coffee.

The Muyange and Nkongwe Hills growing areas are located in the Bugendana region and process cherries at the Gaterama washing station. The quality of Burundi coffee is continuously improving. To ensure coffee quality, farmers in this region only select the ripest cherries before processing. Most of the country's coffee industry cultivates Arabica Bourbon varieties as cash crops.

Burundi has about 800,000 coffee growing/producing families, and the industry accounts for about 80% of the country's export income. Most farms across the country grow between 50-250 trees, which is not enough for farmers to engage in direct trade themselves, meaning farmers bring their cherries to cooperatives and washing stations for processing and export.

Burundi's weather conditions create a natural coffee growing region with many high mountains, volcanic soil providing nutrients and mist for protection, with all areas situated along the equator. This creates prime conditions for the rapid development of specialty coffee in the region, which earns farmers more income while still being a great value for end customers. High-grown coffee from Kayanza, Ngozi, and Muyange (also spelled Muyinga) provinces is beginning to gain recognition in the foreign coffee industry. The increase in specialty coffee demand also means farmers are reviewing their practices and paying more attention to crops to increase yields.

For example, the Gaterama washing station is working with farmers to obtain organic certification. New trees have been planted and grown organically, and when the trees are planted and ready for their first harvest, the station will receive organic certification within three years. In this pursuit, they are training their farmers in organic farming techniques.

The station also uses Kenyan-style double fermentation techniques to extract sweetness and fruit flavors and increase the high acidity in Burundi coffee.

FrontStreet Coffee Suggested Brewing Parameters:

Pour-over: V60 dripper, Fuji R440 grind setting 3.5, water temperature around 90°C

French press suggested grind setting is 4, water temperature 90°C

Siphon suggested grind setting is 4, water temperature between 90°C-91°C

AeroPress suggested grind setting is 3.5, water temperature is 90°C

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