Origin History
Coffee production in Burundi has had its fair share of ups and downs. During the Belgian colonial era, coffee was a key export, but farmers were poorly paid for their hard work. After independence in the 1960s, coffee farming declined as people lost interest and the industry struggled, especially after the civil war in the 1990s.
In the early 2000s, Burundi looked to Rwanda’s coffee success for inspiration and with a mix of private and state-run companies, the coffee industry began to rebuild.
Present Day
Today, Burundi is recognised as an emerging coffee-growing country in Africa, known for its clean, delicate flavour with rich body and bright acidity. Higher-altitude coffees tend to be more acidic with citrus notes, while those from lower altitudes are richer, with chocolate and hazelnut flavours.
The country’s coffee grows at altitudes between 1,700 and 2,200 metres and produces around 160,000 60kg bags per year. Recent efforts like the "Burundi Better Coffee Initiative" aim to improve coffee quality and help farmers, particularly women and youth, boost their income through better processing techniques and training. Despite these efforts, farmers still face challenges with financing, transport and fluctuating prices, which has led some to switch to other crops.
Coffee remains a crucial cash crop for many Burundian families, providing a significant source of income. Despite being a small country, Burundi ranks 31st globally in coffee production, with a strong focus on quality over quantity. Burundi’s dedication to improving the coffee industry has put it on the map as an emerging player in the African coffee market, although challenges persist in areas like financing, transport and price instability.
Coffee Arabica
Bourboun
Bourbon is a mutation of Arabica discovered on Réunion Island (formerly Bourbon Island) in the 1700s. It produces round, well-balanced beans with a higher concentration of lipids and sugars, which contribute to its smooth, sweet flavour. Bourbon trees grow at moderate altitudes (900-1,500 metres) and its high-quality beans have a more consistent size and shape compared to other Arabicas. Bourbon is particularly susceptible to pests and diseases, which makes it a less reliable producer but highly sought after by coffee connoisseurs. Bourbon is the foundation of many high-end varietals in South America, such as SL28 and Typica.
Coffee Arabica
Typica
Typica is one of the most important and widespread Arabica cultivars in the world, forming the base genetic stock for many other varieties, including Caturra, Bourbon and Gesha. It’s native to Yemen but is now cultivated in coffee-growing regions across the globe, typically at altitudes between 1,000 to 2,000 metres. Typica is renowned for its well-rounded flavour, with moderate acidity, medium body and complex sweetness. It often exhibits fruity, floral or nutty notes depending on the region in which it’s grown. This cultivar is quite hardy, though it can be susceptible to certain diseases and its production is often lower compared to more modern hybrid varieties. Its flavour profile is prized for its consistency and versatility.
Coffee Arabica
Caturra
Caturra is a natural mutation of the Bourbon variety and is a hybrid Arabica cultivar. It’s particularly popular in Brazil, Colombia and Central America, where it thrives at altitudes between 1,200 to 2,000 metres. Caturra is known for its compact growth, which makes it easier to harvest and it generally produces high yields. The flavour profile tends to be well-balanced, with a medium acidity and a smooth, clean cup. Its beans are typically milder in flavour compared to other Arabica cultivars, with a gentle sweetness and hints of chocolate or caramel. However, it is prone to diseases like leaf rust, making it somewhat more delicate to cultivate than other varieties.
Coffee Arabica
SL28
Both SL28 and SL34 were developed in Kenya in the 1930s and are offspring of a hybrid between Bourbon and a local variety. These varietals are famous for their bright acidity and complex fruit flavours, particularly berries, citrus and tropical fruits. SL28 tends to have a juicier, wine-like profile, while SL34 is slightly more citrus-forward. They are highly susceptible to coffee diseases like coffee berry disease and leaf rust, but they offer unparalleled flavour complexity when grown in optimal conditions, typically at altitudes above 1,500 metres. The beans have a higher water content, contributing to their vibrant and juicy cup profiles.
