Natural Burundi Coffee Region Information Story and Brewing Parameter Suggestions

2014 Double Champion Processing Station

2014 Burundi CoE Champion (90 points) and Third Place (89.17 points) - Double champion processing station

2014 Burundi Prestige Cup National Competition - 4th Place

(Ranked among the top 5 of Burundi's 22 national washing stations that year)

Kayanza Province: Ideal Coffee Growing Region

Kayanza Province is located in northern Burundi, on the border between Burundi and Rwanda. Kayanza Province can produce high-quality coffee thanks to two main factors: first, its high-altitude climate, and second, excellent washing station systems and equipment.

Mpanga Processing Station

The Mpanga Processing Station, located on Mpanga Hill, is owned by SEGEC. Mpanga is situated in the Kabuye district of Kayanza Province, Burundi. The location of the Mpanga Processing Station - Maltadi - is a small area within Kayanza. The Mpanga Processing Station was established in 2009 and began operations in 2010.

SEGEC is a private washing station located within the Kayanza district. The station manager Jean Clement Birabereye always manages to find young entrepreneurs interested in specialty coffee to invest, and with his extensive coffee experience, Jean Clement Birabereye also serves as the manager for the Bwayi and Kiryama processing stations. SEGEC achieved fourth place nationally in the 2011 Burundi Prestige Cup and simultaneously won the honor of being both champion and third-place processing station in the Burundi CoE competition!

Quality-First Philosophy

Although it belongs to SEGEC, the Mpanga Processing Station adheres to the same principle - "produce small quantities but high-quality coffee." The Mpanga Processing Station processes coffee cherries harvested from approximately 3,400 farmers each year. The station's processing equipment includes: 450 drying racks, six depulping machines, and two pressing machines. Based on the Mpanga Processing Station's ultimate principle - quality first - the station provides many incentives for coffee farmers to work harder and more diligently in their harvesting operations.

Processing Methods and Flavor Profile

All coffee cherries at the processing station undergo complete washing and fermentation processes. After fermentation, the coffee is moved to shaded areas for preliminary depulping to protect it from direct sunlight. The coffee is then transferred to drying racks placed under the sun and constantly turned to ensure even exposure. During the process of moving coffee to the racks, the coffee's outer skin remains intact!

This batch's coffee flavor characteristics: lime, citrus, hawthorn, lemon Yakult, yogurt, with clearly defined and sharp lines, a bright and distinctive personality, crystal clear yet maintaining depth.

Rich Aroma and Sweetness

Rich aroma of raisins, blackberry jam, and ripe peaches, while the front notes feature the sweetness of cranberry, citrus, and peach juices. The rich sweetness of caramel and orange jam also fills the entire cup of coffee, and the sun-dried fermentation wine aroma is particularly prominent, resembling orange wine or peach flavors - truly a unique Burundi specialty coffee.

FrontStreet Coffee Recommendation

Burundi's washed coffees are prized for their bright, sharply defined acidity, and FrontStreet Coffee's East African beans share that lively character. The washed Yirgacheffe Guttiti Cooperative is an Ethiopia G1 with elegant white florals, citrus, and orange, while the naturally processed Huakui adds creamy strawberry and tropical-fruit notes. Together they offer a clear taste of the crisp, fruit-forward profile that makes this part of Africa so compelling.