Burundi Coffee Beans Pour-Over Extraction: Time, Ratio, Grind Size & Water Temperature Recommendations

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Brewing Guide

Using a V60 filter to brew Burundi coffee beans: 15g of coffee with 30g of water for a 35-second bloom, extraction at 89-90°C water temperature, 1:15 ratio, medium-fine grind (Fuji 4). During the second pour, stop at 140ml, wait for the water to drop before slowly pouring again. Maintain even speed and avoid too high water levels. Final pour stops at 225ml, with total extraction time of 2:15 seconds.

Burundi: The Heart of Africa

Burundi is a beautiful landlocked country situated on the steep terrain of the East African Rift Valley. Its complex geography features the magnificent ridge that suddenly rises above the eastern shore of Lake Tanganyika, serving as the watershed between Africa's two great river systems: the Nile and Congo basins. It is affectionately known as the "Heart of Africa."

With coffee introduced by Belgians, Burundi began coffee cultivation in 1930. The varieties, similar to neighboring Rwanda, are mostly Bourbon series. Coffee grows at high altitudes between 1,750 and 2,000 meters above sea level.

The first Arabica coffee trees in Burundi were introduced in the 1930s by Belgians. Today, more than 800,000 Burundian families depend on coffee cultivation for their livelihood. Most are small-scale coffee farms with intercropped cultivation, manual planting without mechanized equipment. The coffee tree varieties are mostly Bourbon and related Bourbon strains such as Jackson and Mibirigy. Processing methods include both washed and semi-washed techniques. In the past, exports primarily went to Belgium, Germany, the Netherlands, Japan, Australia, and the United States.

Coffee export has become an important economic source for Burundi. Burundi's coffee mainly comes from the following five major regions, with the most famous coffee-producing areas being Kayanza, Ngozi, Mumirwa, Buyenzi, and Kirimiro districts. Burundi's coffee production model is closer to Ethiopia's, with mostly smallholder farming. Farmers from the Nyarunasi Cooperative deliver their harvested ripe cherries to processing stations for unified treatment.

Although there are other small coffee-growing regions, the coffee produced in these areas is the most renowned.

Coffee Growing Regions

Buyenzi

The largest coffee-producing region in the country, bordering Rwanda. Two specific areas within this region, Kayanza and Ngozi, are particularly famous.

The Kayanza region has an extremely mild climate with an average temperature of 18°C. Most smallholder farms are situated between 1,700-2,000 meters above sea level, with dry seasons in summer. In the 2015 Cup of Excellence competition, coffee from Kayanza achieved a high score of 91.09.

Ngozi is located in northeastern Burundi, with altitudes similar to Kayanza. Although its production is less than Kayanza, it has shown impressive quality potential in recent years. In the 2015 Cup of Excellence competition, its best batch achieved a high score of 88.92, with other batches from this region also scoring above 85.

Kirundo, Bugesera

Located in northeastern Burundi, this region has lower production but good development potential. The altitude ranges from 1,400-1,700 meters, and the best COE score from this region is 86.62 points.

Muyinga, Bweru

Another coffee-producing region in northeastern Burundi, bordering Tanzania. The average altitude is 1,800 meters, and it features typical Burundian characteristics: mild climate, volcanic soil, and high rainfall.

Gitega, Kirimiro

Located in the central mountainous region of Burundi, with average temperatures between 12-18°C. Annual rainfall is approximately 1,100mm, lower than other regions.

In addition to COE award-winning coffees, this region also has a professional coffee laboratory focused on quality control of exported coffee.

Bubanza, Mumirwa

Located in northern Burundi, bordering Rwanda and the Democratic Republic of Congo. Altitude ranges from 1,100-2,000 meters, with average temperatures between 12-18°C and annual rainfall of approximately 1,100mm.

Flavor Profile

The dry aroma is very intense, comparable to Kenyan coffee, with notes of citrus, cream, and caramel.

Upon entry, one can feel rich flavors reminiscent of vanilla with some straw-like notes, giving a slightly wild feeling. The acidity is lower than Kenyan coffee, while the texture is slightly thicker. The aftertaste is lighter than Kenyan but retains the inherent characteristics of East African beans while being quite unique.

Flavor Characteristics

Berry, kumquat, lemon, dried fruit, caramel, with light acidity, smooth mouthfeel, saturated aroma, and rich, persistent aftertaste.

Brewing Analysis

Pour-over Reference

Using a V60 filter: 15g of coffee with 30g of water for a 35-second bloom, extraction at 89-90°C water temperature, 1:15 ratio, medium-fine grind (Fuji 4). During the second pour, stop at 140ml, wait for the water to drop before slowly pouring again. Maintain even speed and avoid too high water levels. Final pour stops at 225ml, with total extraction time of 2:15 seconds.

During brewing, the enticing citrus aroma is quickly released, and after tasting, one experiences citrus black tea notes.

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