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| Source: http://www.cafeimports.com/origin_burundi |
What Sets Burundian Coffees Apart?
Burundi’s volcanic soil and approximate 1,200 mm of rainfall a year (The World Bank) create a great environment for growing coffee. Volcanic soil is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Ephrem
Sebatigita, a Q grader with more than 30 years in the coffee industry,
tells me that there are two “parameters” that characterize Burundian
coffee. First of all, there’s “the different varieties, like Bourbon and
its different sub varieties (Jackson and Blue mountain).” The Bourbon
variety is known for its great sweetness and body.
Then
there are the different regions. “Indeed,” Ephrem says, “there are
different areas that are good for the coffee trees and crops. The
Buyenzi area, mainly, [and] the north, north east, and the center are
better…”
These
are the most well-known coffee-growing regions in Burundi. However,
you’ll also find good coffee in lesser amounts in some southern regions
of Burundi, such as Buragane.
What’s more, you have Burundi’s processing methods. Coffee in Burundi – like other East African countries – is often double washed/double fermented. This is a unique processing method that results in very clean, bright flavor profiles.
What Does Burundian Coffee Taste Like?
Coffee
entrepreneur Eric Wright tells me that Burundian coffee tends to be
sweet with a bright acidity, big body, and citrus, blueberry, and “wild”
notes.
But of course, not all Burundian coffee tastes the same.
Burundi
has altitudes ranging between 722 m.a.s.l. to 2,760 m.a.s.l. Ephrem
tells me that the higher-altitude coffees have greater acidity, with
citric notes. High-quality
high-altitude coffees – think SCA 86+ – will have fruits, flowers, and
honey notes with consistency, balance, and body.
Low-altitude
coffees, on the other hand, might have less body. Ephrem adds, “We can
find more chocolate flavors and some hazelnut notes.”
At both altitudes, Ephrem explains, “it is possible to have passionfruit and pineapple notes.”
However,
while this flavor profile is generally true for Burundian coffee, you
can also expect it to vary between regions. Let’s take a look at those
different regions now.
Burundi’s Coffee Regions
Burundi
has 5 main coffee-producing regions: Buyenzi, Kirimiro, Mumirwa, Bweru,
and Bugesera. That isn’t to say you’ll never find coffee outside of
these regions; however, these are the biggest, most common ones, and
they are also known for their quality crops.
Buyenzi
This is a
large area in northern Burundi, bordering Rwanda. It is the main
coffee-producing region, and you’ll also find high-quality lots here.
There are two specific regions that deserve mention within Buyenzi:
Kayanza and Ngozi.
Kayanza: The weather is mild, with an average annual temperature of 18°C, while most coffee farms are between 1,700 and 2,000 m.a.s.l. The highest rainfall is in April, while July is drier. All these conditions combine to create coffee known for its high acidity and citric notes. In 2015, a Kayanza coffee scored 91.09 in the Cup of Excellence.
Ngozi: Ngozi lies in the northeast of Burundi, and has a similar elevation. While it produces less coffee than Kayanza, it also shows the potential for excellent quality. In 2015, a Cup of Excellence winning lot scored 88.92, while several other lots scored above 85.
Kirundo, Bugesera
Kirundo,
in northeastern Burundi, produces low yields of coffee. However, those
beans have potential for quality. Most farms lie between 1,400 and 1,700
m.a.s.l, and in 2015 a coffee from here scored 86.62 in the Cup of
Excellence.
Muyinga, Bweru
Also in northeastern Burundi, Muyinga borders Tanzania. Coffee grows at an average of 1,800 m.a.s.l. and the region has typical Burundian conditions: a mild climate, volcanic soil, and an annual rainfall of around 1,300 mm.
Gitega, Kirimiro
This is the very center of Burundi, and it is a mountainous area with temperatures ranging from 12 to 18°C on average. Rainfall is lower than in other parts of Burundi, at around 1,100 mm per year. In addition to Cup of Excellence winning coffee, you’ll also find a coffee laboratory responsible for testing the quality of exports here.
Bubanza, Mumirwa
This
northern province borders Rwanda and the Democratic Republic of the
Congo. Altitude ranges from 1,100 to 2,000 m.a.s.l., with annual
rainfall of 1,100 mm. Temperatures are fairly consistent, keeping
between 18 °C and 22 °C.
So there you have it: the main coffee-producing regions of Burundi.
There’s
no such thing as “just a Burundian coffee” – there’s a Kirundo coffee, a
Gitega, a Kayanza. And while it feels great when you drink a
high-quality coffee, it feels even better when you know the story behind
it.
So now
that you’ve learned more about Burundian coffees, try tasting some and
see if you can detect these flavors we’ve mentioned. Can you taste the
citric or passionfruit notes? Can you tell the difference between a
high-altitude coffee from Ngozi and another from Muyinga?
Because when you can, you’ll appreciate your coffee so much more.
Written by Alejandra M. Hernández.
https://www.perfectdailygrind.com/2017/06/introducing-the-flavors-regions-of-burundian-coffee/