Arabica coffee was first introduced in Burundi in 1930 by the Belgians, and coffee has been a major cultivation there ever since.
In 2009, the ARFIC was created as a coffee development authority, They monitor production as well as maintain statistics for the coffee sector, while also issue licenses and certifying quality for exported coffee. InterCafe Burundi was also created as a way to direct promotion, branding, and marketing of Burundi coffee. InterCafe is made up of a variety of processors, producers, wet millers, and exporters whose goal it is to bring members of the industry together to promote and set standards for the growing, exporting, and processing of coffee from this country.
Burundi coffee resembles that of its neighbor Rwanda in both cup taste and cultivation culture. Today, Burundi coffee is primarily of the Bourbon varietal and is grown from altitudes ranging from 1250 meters to 2000 meters. A good cup of coffee from Burundi typically has a medium to bold intensity, with a strong taste of caramelized sugar, sweetness and fruit. You may even catch a hint of caramel apple, pear, or ripe black cherry in a cup. City roasts are typically used with this coffee as it effectively brings out these flavors most of the time.
Key Burundi Coffee Profile Notes
Varietals: Bourbon, Arabica
Grow Regions: Kirimiro, Ngozi and Kayanza, among others
Growing Altitude: Between 1,200 and 2,000 meters
General Cup Profile: Medium to bold, caramel sugar, fruit