African Premium Coffee Beans: Brewing Characteristics and Flavor Profile of Burundi Coffee Beans

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When mentioning Burundi coffee, one thinks of its distinctive acidity and fruit-like aroma. Speaking of coffees with bright acidity, we must mention coffees from Ethiopia and Kenya regions, also in Africa. FrontStreet Coffee compares Burundi coffee with these two regions, finding that Burundi's acidity is not as fresh and clear as Ethiopian coffee, nor as intense and heavy as Kenyan coffee. Burundi's acidity falls somewhere between the two.

Burundi

Burundi is a member of the East African Community (EAC) and the Great Lakes Region (GLA). Originally named Urundi, it is located in inland Central Africa. This small country boasts rolling hills and beautiful landscapes, serving as the crossroads between Central and East Africa. It is also the watershed between the great Nile and Congo Rivers, historically earning the title "Heart of Africa." The capital, Bujumbura, is located on the shores of magnificent Lake Tanganyika, which also forms the natural border between Burundi, Congo, and Tanzania. Burundi has high terrain with significant elevation variations, ranging from 700 meters at its lowest point to 2,670 meters at Mount Heha.

Since 1993, due to civil war devastation, lack of funding, and cultivation techniques, the international market's impression of Burundi coffee has remained stuck at "inexpensive, average quality" African coffee beans. Additionally, compared to other African coffee-producing countries, Burundi lacks export ports, making inland transportation expensive. Origin information is insufficiently transparent, and export procedures are complex, keeping Burundi at the threshold of the specialty coffee market.

In 2007, the Burundian government allowed private establishments to build coffee washing stations, which marked a true turning point for Burundi's coffee industry. Under the guidance of international clients, private processing stations quickly understood that only higher quality could fetch higher prices, and they were willing to learn and improve operational processes. In 2011, the Cup of Excellence organization held a standard coffee competition in Burundi's capital, attracting more international attention. Local farmers discovered that coffee could bring cash income and improve their quality of life. Accepting guidance from experts and the government, and with funding from the World Bank's assistance program, the Burundian government established 175 washing stations supervised by SOGESTAL across all coffee-producing regions. This Cup of Excellence not only changed the fate of small coffee farmers but also opened the door for Burundi coffee to enter the specialty coffee industry.

Burundi Coffee Regions

1. Buyenzi

This region is located in the northern highlands near the Ugandan border and is the premium coffee-producing region of Burundi. The most famous areas are Kayanza and Ngozi, both with elevations between 1,700 and 2,000 meters. The main rainy season begins in March and April, followed by the dry season in July after harvest. The average annual temperature is 18-19°C, with cool night temperatures extending into early morning, which is the main reason for the aromatic fragrance and dense bean structure.

2. Kirundo & Bugesera

Kirundo is located near the Ugandan border. Coffee production in these two regions is relatively low, with elevations between 1,400-1,700 meters. The coffee here is influenced by the Kayanza region and gradually moving toward producing specialty batches, with washing stations achieving excellent results in Cup of Excellence competitions.

3. Muyinga & Bweru

These two regions are in the eastern and northeastern parts of the country, with elevations around 1,800 meters. Muyinga is closer to the Tanzanian border, but its flavor profile is slightly different from Kayanza's due to milder climate conditions, while Kayanza's acidity is brighter and more varied.

4. Gitega & Kirimiro

Located in the high-altitude mountainous areas of the central country, the average annual temperature is also low, approximately 12-18°C, with lower annual rainfall of only around 1,100mm, resulting in lower production volumes.

5. Bubanza & Mumirwa

These two regions are located on the border with Uganda and the Democratic Republic of Congo, with elevations ranging from 1,100 meters to 2,000 meters. Annual rainfall is only about 1,100mm. The lower elevation areas have an average annual temperature of about 20°C, affecting coffee quality. The higher elevation areas have potential to produce specialty coffee, but rainfall distribution and insufficiency affect production in this region.

FrontStreet Coffee's Burundi Coffee Beans from the Town of Rutana

The Rutana region origin consists of a cooperative formed by family-like small coffee farmers, totaling 539 small coffee farming families, of which 148 are women. On average, each family plants 10-200 coffee trees (at least 1,000 coffee trees can be planted per hectare), showing their meager annual income and representing typical impoverished small coffee farming families.

FrontStreet Coffee: Heart of Africa - Burundi

Region: Rutana
Altitude: 1,400-1,700 meters
Variety: Bourbon
Processing: Washed

Coffee Varieties

Bourbon coffee was initially cultivated on Réunion Island, which was also called Île Bourbon before 1789. Bourbon is a sub-variety resulting from a mutation of Typica, and both belong to the oldest existing coffee varieties. When unripe, the fruit is green, but when mature, it displays bright red color. Red Bourbon generally follows this color progression after flowering: green > light yellow > light orange > mature red > darker red when fully ripe. Bourbon grown at high altitudes typically has better aroma and brighter acidity, with flavors sometimes resembling red wine.

Washed Coffee Processing Method

Coffee farmers first pour harvested coffee berries into large water tanks. Underdeveloped, inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, the defective beans (fruits) floating on the surface are removed. Then, a pulp screener is used to remove the outer skin and pulp of the coffee fruit. At this point, the coffee beans still have a slippery layer of mucilage attached. The coffee beans with mucilage are placed in fermentation tanks for 16-36 hours, during which microorganisms decompose the mucilage. After fermentation is complete, large amounts of clean water are used to wash away the mucilage residue from the coffee beans. Finally, the cleaned coffee beans are dried in the sun. The washed processing method results in coffee with balanced acidity, appropriate body, and sweet, spicy aromas.

FrontStreet Coffee's Roasting Recommendations

When FrontStreet Coffee received Burundi green coffee beans, they found almost no defective beans, with very uniform size and moisture content. The high-altitude growing environment enables Burundi coffee beans to produce brighter acidity and lemon aromas, along with flavors of passion fruit, pineapple, floral notes, and honey.

Therefore, FrontStreet Coffee's roasters decided to use a light roasting approach to fully express Burundi's fruit flavors and sweetness. Burundi green coffee beans have high density, so heat adjustment requires special care. After one minute, the initial heat will be relatively high, with early adjustments during the dehydration phase to ensure the coffee's flavor and aroma develop evenly.

FrontStreet Coffee's Cupping Report

FrontStreet Coffee's Brewing Parameters

FrontStreet Coffee reminds everyone that when you receive freshly roasted coffee beans, avoid brewing them immediately. Let them rest for three to four days before brewing, as this is when the coffee's flavors will truly emerge.

Water Temperature: 90-91°C
Grind Size: BG#6m (fine sugar size / 80% passes through #20 sieve)
Coffee-to-Water Ratio: 1:15
Coffee Amount: 15 grams

For brewing method, FrontStreet Coffee uses segmented extraction, which is a three-stage water pouring technique. First, 30ml of water for blooming for 30 seconds. Second, small circular pour to 125ml, then wait for the water level to drop before slowly continuing to pour, maintaining even speed without letting the water level get too high. Finally, pour to 225ml and stop. Total extraction time is 2 minutes (including blooming time).

Brewing Flavor: Aroma of citrus and tea. Initial taste reveals black plum and citrus flavors with rich mouthfeel. The middle to late finish offers the sweetness of nuts and caramel. The flavor profile is wild, with strong lingering taste and aroma in the mouth, and a rich, persistent aftertaste.

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Important Notice :

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Tel:020 38364473