Burundi, a small landlocked country nestled between Rwanda, the Democratic Republic of Congo, and Tanzania, boasts an ideal terrain for coffee cultivation. Its mountainous regions, particularly the central and northern areas, provide the necessary altitude for high-quality coffee production. The country's geographical features, including the stunning Lake Tanganyika, contribute to its unique microclimates, allowing coffee to thrive.
Growing Conditions and Coffee Varieties
The hills of Burundi, known as "collines," offer a perfect environment for coffee, predominantly the Bourbon variety. The altitudinal variation ranges from the shores of Lake Tanganyika at 772 meters to the peaks of Mount Heha at 2,670 meters. This elevation is conducive to producing bright, clean cups with a flavor profile reminiscent of high-quality Guatemalan coffees, making Burundi a promising source for specialty coffee year-round.
Historical Context
Coffee was introduced to Burundi in the early 1930s by Belgian colonizers. Over time, coffee farming became an essential livelihood for over 700,000 families, cultivating approximately 60,000 hectares of land. Historically, the rural population was even mandated to plant a certain number of coffee trees. Despite the beauty of the land and the warmth of its people, Burundi has faced significant challenges, including political upheaval and economic hardships, which have impacted its coffee industry.
The Evolution of the Coffee Industry
Burundi's coffee industry has undergone significant changes in recent years. Following a liberalization of the coffee market, washing stations could now separate and market individual lots rather than blending them into bulk coffees. This shift has allowed for the identification of high-quality lots, enhancing the potential for better prices and greater recognition in the global coffee market.
Sourcing coffee from Burundi today often involves relationships with various farmer cooperatives and private washing stations, many of which operate similarly to co-ops by providing benefits to farmers, such as shared second payments.
Wet Processing Techniques
Burundi’s traditional wet-processing methods play a crucial role in the quality of its coffee. Typically, a two-stage fermentation process is employed, similar to that of Kenya. The best practices at washing stations involve:
- Sorting: Farmers are encouraged to sort their cherries, with unripe ones sometimes accepted separately to avoid penalizing them.
- Fermentation: The first stage of fermentation is aerobic, taking place without water, while the second stage is anaerobic, involving submersion in water.
- Washing: The coffee cherries are thoroughly washed, with floating defects removed, which enhances the quality of the final product.
- Drying: Post-washing, the beans are carefully dried on sun beds or skin drying beds, allowing for further hand-picking of defects.
This meticulous attention to processing is essential in maintaining the coffee’s quality from farm to cup.
Challenges and Defects
Despite its potential, Burundi coffee faces several challenges, including the risk of defects such as the notorious "potato defect," which imparts an undesirable flavor reminiscent of uncooked potatoes. This defect arises primarily from the coffee berry borer insect damaging the fruit, highlighting the importance of proper tree management and timely harvesting to minimize quality issues.
Conclusion
Burundi presents a compelling case in the world of specialty coffee, with its unique growing conditions, historical significance, and evolving industry practices. The focus on improving processing techniques and maintaining quality has opened up new possibilities for coffee producers. As relationships strengthen between farmers and buyers, Burundi coffee is poised to emerge as a noteworthy player in the specialty coffee landscape. For those seeking exceptional, bright, and clean cups, keeping an eye on Burundi’s coffee offerings is certainly worthwhile.