Burundi Coffee

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• Elevation: ~1,500–2,000+ meters
   
• Primary Varieties: Bourbon
   
• Processing: Washed (primarily), some natural
   
• Harvest Season: April – June
   
• Farm Size: Predominantly smallholder (<1 hectare)

Burundian coffees are known for brightness and elegance. Expect vibrant red fruit, citrus, and stone fruit notes supported by lively acidity and a silky, tea-like body. Washed lots often show clarity and precision, while natural coffees add depth and sweetness without overpowering the cup.

Burundi’s coffee grows in high-elevation regions near Lake Tanganyika, where rolling hills and volcanic soils create ideal conditions. Consistent rainfall and mild temperatures allow for slow cherry development, encouraging complexity and balance. Many farms are intercropped with food crops, supporting soil health and household sustainability.

Coffee production in Burundi is almost entirely driven by smallholder farmers who deliver cherries to centralized washing stations. Careful hand-picking and strict quality controls at these stations are critical to cup quality. Coffees are typically fermented, washed, and dried on raised beds to preserve clarity and brightness.

Coffee was introduced to Burundi during the colonial period and later became one of the country’s primary export crops. Despite political instability and economic challenges, coffee remains a cornerstone of rural livelihoods. Community washing stations have become central gathering points and engines of quality improvement.

Nearly all Burundian coffee is Bourbon, a variety well suited to the country’s elevation and climate. This genetic focus contributes to consistent sweetness and structure, while terroir and processing differences drive variation between regions and washing stations.

Burundi has earned a growing reputation within specialty coffee for its clean, high-acidity profiles and refined sweetness. Coffees from Burundi frequently perform well in quality competitions and are increasingly sought after by roasters looking for expressive yet balanced African offerings.

Burundi stands out for its purity. With a single dominant variety and centralized processing, differences in cup character are driven almost entirely by place and practice. The result is coffee that feels precise, intentional, and deeply reflective of its origin.

At TerraBLOOM, Burundian coffees are highlighted as expressive single origins. We roast to emphasize brightness, structure, and fruit clarity, allowing the nuance of each washing station and harvest to speak for itself.

Burundi coffee is defined by focus and finesse. Built on high elevation, careful processing, and a singular varietal foundation, it offers clarity and brightness without excess. Each cup is a study in precision, quietly complex, deeply rooted, and rewarding to those who slow down and taste.