Burundi Coffee: A Complete Guide to East Africa’s Hidden Gem

Burundi coffee has quietly become specialty coffee’s best-kept secret. This small East African nation produces some of the most exciting and flavorful beans on the planet, yet many coffee lovers have never tried them. That’s changing fast as more roasters discover what makes these beans so special.

In this complete guide, you’ll discover everything about Burundi coffee—from its fascinating history to the perfect brewing techniques that’ll make your taste buds sing. We’ll explore the unique flavors, meet the hardworking farmers behind each cup, and show you exactly how to brew the perfect cup at home.

Quick facts about Burundi coffee:

• Grown at 1,200-2,200+ meters elevation
• Primarily Bourbon Arabica varieties
• Produces 12,000-15,000 metric tons annually
• Supports 600,000-800,000 families
• Earns 60% of the country’s foreign exchange

Burundi’s coffee history

Coffee didn’t always grow in Burundi’s mountains. Belgian colonists brought the first coffee plants to this landlocked nation in the 1920s and 1930s. They saw the perfect conditions—high altitudes, volcanic soil, and ideal rainfall—and knew they’d found something special.

After gaining independence in 1962, Burundi took control of its coffee industry. The government created cooperatives and washing stations (called SOGESTALs) to help farmers process their beans consistently. But the road wasn’t smooth. Civil war from 1993 to 2005 devastated the country and its coffee production.

Here’s where the story gets inspiring. Despite incredible hardships, Burundian farmers never gave up on their coffee. After the war ended, something amazing happened. Organizations like TechnoServe, the Long Miles Project, and USAID stepped in to help rebuild the industry.

They looked at neighboring Rwanda’s success in specialty coffee and thought, “We can do this too.” And they were right. Today, Burundi coffee regularly wins international awards and commands premium prices in specialty coffee shops worldwide. The country now produces 12,000-15,000 metric tons annually, with 95% being high-quality Arabica.

What makes Burundi coffee so special?

Think of Burundi as nature’s perfect coffee laboratory. This tiny country sits at the heart of Africa, blessed with conditions that coffee plants absolutely love.

The perfect growing environment

Altitude: Most Burundi coffee grows between 1,200 and 2,200 meters above sea level. That’s really high—higher than most ski resorts! This elevation creates dense, hard beans packed with complex flavors. The cooler temperatures at these heights slow down the cherry ripening process, giving the beans more time to develop their unique taste.

Soil: Burundi sits on volcanic ground, which sounds scary but is actually fantastic for coffee. These soils are incredibly rich in minerals that feed the coffee plants exactly what they need. The soil pH ranges from 4.2 to 5.4—slightly acidic, which coffee plants prefer. Key minerals include potassium, phosphorus, and magnesium.

Climate: Burundi gets 1,200-1,400mm of rainfall annually, mostly during two rainy seasons (September-December and February-May). Temperatures stay stable year-round, averaging 20-23°C (68-73°F), creating consistent conditions that produce exceptional coffee.

Water: Abundant freshwater sources from Lake Tanganyika and mountain streams provide the clean water essential for processing. Water quality directly impacts flavor—Burundi’s pure mountain water contributes to the clean, bright characteristics of washed coffees.

Coffee varieties: the Bourbon legacy

But here’s what really sets Burundi apart: the varieties they grow. Most farms focus on Bourbon coffee, particularly local types that have adapted to Burundian conditions over decades.

These aren’t your average coffee plants. Bourbon varieties are known for their sweet, complex flavors and bright acidity. They’re also incredibly finicky—they need perfect conditions to thrive. Lucky for us, Burundi has those conditions in spades.

Burundi’s coffee regions

Burundi might be small—about the size of Maryland—but each region produces coffee with its own personality. Let’s take a tour through the country’s coffee regions and discover what makes each one unique.

Regional deep dive

Kayanza sits in the north and produces some of Burundi’s most celebrated coffees. The Ngozi-Kayanza plateau creates a unique microclimate with cool nights and warm days. The high altitude here creates beans with vibrant, almost electric acidity. When you taste Kayanza coffee, expect bright citrus notes—think lemon zest and bergamot—mixed with delicate floral hints like jasmine and orange blossom.

Ngozi neighbors Kayanza and shares similar high-altitude conditions. But Ngozi coffee has its own character. These beans tend to be richer and more full-bodied than Kayanza, with sweet and delicate flavors. You’ll often taste red berry notes like raspberry and cranberry, plus chocolate undertones and wine-like complexity.

Muyinga, in the northeast near the Tanzania border, produces coffee with a completely different profile. The slightly lower altitude and different soil composition create chocolaty notes and hints of black tea. There’s often a subtle nuttiness and caramel sweetness that makes these coffees perfect for people who prefer less acidic brews.

Bubanza in the northwest creates mild, fruity coffees with delicate flavors. The region benefits from Lake Tanganyika’s moderating influence. Think citrus and berry notes with tropical undertones like pineapple and mango. These coffees are approachable and perfect for newcomers to Burundi coffee.

Gitega sits in the center of the country at the geographic heart of Burundi. This central location often produces the most balanced coffees. These beans combine the best characteristics from all regions—bright acidity balanced with good body and complex flavors ranging from honey to green apple.

Kirundo produces some of the wildest flavor profiles you’ll find anywhere. The region’s unique terroir creates intensely floral coffees with complex fruity notes and hints of baking spice that keep you guessing with every sip.

Buyenzi borders Rwanda and produces significant volumes of quality coffee. These beans often share some characteristics with Rwandan coffees but maintain their own Burundian identity with distinctive fruity and wine-like notes.

From cherry to cup: processing methods in Burundi

The journey from coffee cherry to your cup is where Burundi really shines. The processing method dramatically affects flavor, and understanding these differences helps you choose coffees you’ll love.

The washed process: Burundi’s specialty

Most Burundi coffee (about 85%) goes through a process called “fully washed” or “wet processing,” and they’ve perfected it to an art form.

Step-by-step washed processing:

1. Cherry Selection (Day 1): Farmers pick only the ripest cherries—usually bright red and perfectly sweet. These cherries must reach washing stations within 6-8 hours of picking to maintain quality.
2. Flotation Sorting (Day 1): Cherries go into water tanks where defective ones float to the top and get removed. Only the dense, ripe cherries that sink continue processing.
3. Pulping (Day 1): Workers remove the outer fruit from the beans using machines called pulpers. The beans still have a sticky layer called mucilage.
4. Fermentation (Days 1-2): Beans go into concrete or plastic tanks for 12-36 hours depending on temperature and altitude. This fermentation breaks down the mucilage and develops complex flavors. Higher altitudes require longer fermentation.
5. Washing (Day 2-3): Workers wash the beans thoroughly in channels with flowing water to remove any remaining mucilage. This creates the “clean cup” characteristic.
6. Drying (Days 3-15): Clean beans go onto raised drying beds (African beds) made of bamboo or mesh. Workers turn the beans every 2-3 hours during daylight for even drying. Beans dry to 10-12% moisture content.
7. Resting (Days 16-30): Dried parchment coffee rests in warehouses to stabilize moisture and flavors before hulling.

This washed process creates the clean, bright flavors Burundi coffee is famous for. You get clarity in every sip—each flavor note stands out distinctly rather than muddling together.

Natural processing: the fruity alternative

Some farmers are experimenting with natural processing, where cherries dry with the fruit still attached. This creates fruitier, more intense flavors with bigger body. The process requires excellent weather conditions and careful monitoring to prevent over-fermentation.

Natural process steps:

1. Pick perfectly ripe cherries
2. Sort to remove defects and unripe fruit
3. Spread cherries on raised beds
4. Turn every hour for first 3 days, then every 2-3 hours
5. Cover during rain or excessive heat
6. Dry for 20-30 days until cherries are completely dry
7. Remove dried fruit to reveal green beans

Natural processed Burundi coffees taste like fruit bombs—think blueberry, strawberry, and tropical fruit flavors with wine-like body and lower acidity than washed coffees.

Flavor profile of Burundi coffee

Close your eyes and imagine the perfect cup of coffee. Now imagine it’s even better than you thought possible. That’s Burundi coffee.

Primary sensory characteristics

Acidity: The first thing you’ll notice is the acidity. But don’t worry—this isn’t harsh or sour. Burundi coffee has bright, complex acidity that makes your mouth water in the best way. It’s citric and malic, like biting into a perfectly ripe apple or fresh lemon. The pH typically ranges from 4.85 to 5.10.

Body: The body varies from silky and juicy to rich and full. Many describe it as having a “wine-like” quality—smooth and elegant with layers of flavor that reveal themselves as the coffee cools. Body weight typically ranges from light-medium to medium-full.

Aroma: The aroma is intoxicating. You’ll smell flowers—jasmine, rose, orange blossom—mixed with fruity sweetness. It’s the kind of aroma that makes you stop what you’re doing and just breathe it in.

Detailed flavor profile breakdown

Fruit notes (most common):

• Red Berries: Raspberry, cranberry, red currant, strawberry
• Citrus: Lemon zest, grapefruit, orange, bergamot
• Stone Fruit: Peach, apricot, nectarine
• Tropical: Pineapple, passionfruit, mango (less common)
• Dark Fruit: Blueberry, blackberry, plum (natural process)

Floral notes:

• Delicate: Jasmine, orange blossom, rose
• Tea-like: Earl Grey, bergamot, lavender
• Herbal: Lemongrass, chamomile

Sweet notes:

• Sugars: Honey, brown sugar, raw sugar, molasses
• Confection: Caramel, toffee, milk chocolate
• Baking: Vanilla, cinnamon, nutmeg

Other flavor elements:

• Tea-like: Black tea, Earl Grey, oolong
• Spice: Baking spices, cardamom, clove
• Wine: Red wine, port, sherry notes
• Nuts: Almond, hazelnut (less common)
• Earth: Subtle terroir, mineral (rare)

Seasonal flavor variations

Burundi coffee flavors change throughout the harvest and processing season:

• Early Harvest (March-April): Brighter acidity, more floral
• Peak Harvest (May-June): Balanced, complex, peak sweetness
• Late Harvest (July-August): Fuller body, more chocolate notes

The best part? These flavors change as your coffee cools. Your first sip might be all citrus and flowers, while the last sip reveals chocolate and spice. It’s like drinking a different coffee with each temperature.

Brewing the perfect cup: your complete guide

You’ve got amazing beans—now let’s make sure you brew them perfectly. Burundi coffee responds well to different brewing methods, but some work better than others.

Essential brewing principles

Start with freshness. Buy whole beans and grind them just before brewing. Look for a roast date within 2-4 weeks of purchase. Stale coffee can’t showcase Burundi’s complex flavors.

Water matters. Use filtered water with 150-300 ppm total dissolved solids. Bad water ruins good coffee. Water should be neutral pH (6.5-7.5) and free of chlorine.

Ratios are crucial. Most brewing methods work best with ratios between 1:14 and 1:17 (coffee to water by weight). Start with 1:16 and adjust to taste.

Choose your roast level carefully:

• Light roast highlights those bright, delicate floral and fruit notes. You’ll taste green apple, lemon candy, and jasmine. Perfect for pour-over methods.
• Medium roast balances acidity with body and sweetness. Expect brown sugar, berry, and black tea flavors. Works with most brewing methods.
• Dark roast can work for espresso but risks muting Burundi’s delicate characteristics. Use sparingly and only for espresso or milk drinks.

Detailed brewing instructions

Pour-over method (recommended for Burundi)

Equipment: Hario V60, gooseneck kettle, digital scale, timer Why it works: Showcases Burundi’s bright acidity and complex flavors

Step-by-step process:

1. Heat water to 200°F (just off boiling)
2. Rinse filter with hot water to remove papery taste
3. Grind 22g coffee to medium-fine (like kosher salt)
4. Add coffee to filter and create small well in center
5. Start timer and bloom: Pour 50g water in circular motion, wait 30 seconds
6. First pour: Add water to 150g total (slow, circular motions)
7. Second pour: Add water to 250g total at 1:30 mark
8. Final pour: Add water to 350g total at 2:30 mark
9. Total brew time: 3:30-4:00 minutes
10. Serve immediately for best flavor

Troubleshooting pour-over:

• Too bitter: Grind coarser, lower water temperature, shorter brew time
• Too sour: Grind finer, higher water temperature, longer brew time
• Too weak: Use more coffee, grind finer
• Too strong: Use less coffee, grind coarser

French press method

Equipment: French Press, coarse grinder, digital scale Why it works: Emphasizes body and chocolaty notes

Process:

1. Heat water to 200°F
2. Grind 30g coffee coarsely (like breadcrumbs)
3. Add coffee to press
4. Pour 450g water over coffee, stir gently
5. Steep 4 minutes with lid on
6. Press slowly and serve immediately

AeroPress method

Equipment: AeroPress, fine-medium grinder Why it works: Versatile, brings out sweetness

Inverted method process:

1. Grind 17g coffee fine-medium
2. Heat water to 185°F (cooler than other methods)
3. Insert plunger into chamber (inverted position)
4. Add coffee and 240g water, stir 10 seconds
5. Steep 2 minutes
6. Attach filter, flip onto cup, press for 30 seconds

Espresso method

Equipment: Espresso machine, fine grinder, tamper Why it works: Concentrates flavors, great for milk drinks

Process:

1. Grind 18g coffee very fine
2. Dose and level in portafilter
3. Tamp with 30lbs pressure
4. Extract 36g espresso in 25-30 seconds
5. Serve immediately or use for milk drinks

Espresso troubleshooting:

• Too fast (under-extracted): Grind finer, increase dose
• Too slow (over-extracted): Grind coarser, decrease dose
• Sour: Increase extraction time, higher temperature
• Bitter: Decrease extraction time, lower temperature

Advanced brewing tips

• Grind Consistency: Invest in a good grinder. Consistent particle size is more important than expensive brewing equipment.
• Water Temperature Precision: Use a thermometer. 5-10°F makes a huge difference in extraction.
• Timing: Start your timer when water hits coffee, not when you start pouring.
• Agitation: Gentle stirring during bloom helps even extraction.
• Bloom Importance: The CO2 release during bloom indicates freshness. Fresh coffee should bloom vigorously.

Coffee storage guide

• Whole Beans: Store in airtight container at room temperature. Use within 2-4 weeks of roast date.
• Ground Coffee: Use immediately after grinding. Pre-ground coffee stales in hours, not days.
• Freezing: Only freeze whole beans in small portions. Thaw completely before grinding.
• Avoid: Heat, light, moisture, and air. Don’t store in refrigerator—condensation damages coffee.

Burundi’s coffee community

Every cup of Burundi coffee represents someone’s livelihood. About 600,000 to 800,000 families depend on coffee for their income—that’s roughly one in six Burundians.

Farm economics and structure

Farm Size: The average family owns 0.25-0.5 hectares (0.6-1.2 acres) with 200-300 coffee trees. These aren’t massive plantations—they’re small family plots where parents tend trees their grandparents planted.

Production: Average yield is 0.8-1.2 tons per hectare, compared to 1.5-2.0 tons in other major coffee countries. Low yields often result from old trees and limited access to fertilizers.

Income: Coffee provides 60-80% of cash income for most farming families. During harvest season, selling their coffee cherries might be their only chance all year to earn money for school fees, medical bills, or home improvements.

Price structure breakdown

Understanding where your money goes helps explain coffee pricing:

Farm Gate (What farmers receive): $1.20-1.80/kg ($0.55-0.82/lb)

• Represents 3-5% of final retail price
• Varies by quality, season, and buyer relationships

Export Price (FOB): $3.50-5.50/kg ($1.60-2.50/lb)

• Includes processing, transportation, and exporter margins
• Specialty lots command 20-50% premiums

Retail Price (Roasted): $15-30/lb

• Includes importing, roasting, packaging, marketing, and retail margins
• Premium single-origins from specific farms cost more

The role of women in coffee

Women play crucial roles in Burundi’s coffee sector, though they don’t always get recognition:

Production roles:

• 70% of coffee picking and sorting
• 60% of post-harvest processing work
• 40% of farm management decisions

Challenges:

• Limited land ownership (only 25% of farms owned by women)
• Restricted access to credit and training
• Lower participation in cooperative leadership

Progress:

• Women-only cooperatives increasing
• Leadership training programs expanding
• Microfinance specifically for women farmers

Youth engagement

Young people are getting involved despite historical migration to cities:

Initiatives:

• Technical training in modern farming methods
• Leadership roles in cooperatives
• Coffee quality competitions for young farmers
• Access to smartphones for market information

Results:

• 30% increase in youth participation since 2018
• Improved farming practices adoption
• Better quality control at farm level

Cooperative structure

Most farmers belong to cooperatives that provide essential services:

Services provided:

• Access to washing stations
• Technical training and support
• Group purchasing of inputs
• Direct market access for better prices
• Credit and savings programs

Cooperative types:

• SOGESTAL: Government-owned washing stations
• Private cooperatives: Farmer-owned facilities
• International partnerships: Direct trade relationships

Fair trade and direct relationships

The push for ethical sourcing is changing how Burundi coffee reaches your cup:

Direct trade benefits:

• Farmers receive 30-50% higher prices
• Long-term contracts provide stability
• Quality feedback improves production
• Relationship building creates trust

What to look for:

• Specific farm or cooperative names on packages
• Roaster visits and relationship stories
• Quality scores and cupping notes
• Transparent pricing information

When you buy Burundi coffee from roasters who work directly with farmers or cooperatives, you’re helping ensure more money reaches the people who grow your coffee. Look for information about origin, washing stations, or cooperative names on your coffee bags.

Challenges and solutions: the reality of Burundi coffee

Burundi coffee faces real challenges, but the industry is working hard to overcome them. Understanding these issues helps you appreciate your coffee even more and make informed purchasing decisions.

The potato defect: understanding and mitigation

What It Is: The “potato defect” creates an off-flavor that tastes exactly like raw potato—not pleasant in coffee. It affects 5-15% of Burundi coffee, depending on the region and season.

Causes:

• Antestia bugs (Antestiopsis thunbergii) bite coffee cherries
• Bites create wounds where bacteria and fungi (mainly Erwinia and Bacillus) grow
• Environmental factors: High humidity and poor cherry handling increase risk

Detection methods:

• Visual inspection: Look for small dark spots on parchment
• Cupping: Trained cuppers can identify the defect immediately
• Electronic sorting: Some facilities use color sorters

Mitigation strategies:

• Pest control: Integrated pest management programs
• Improved picking: Training to identify and remove damaged cherries
• Better processing: Enhanced sorting at washing stations
• Farmer education: Understanding defect causes and prevention

Industry Progress: The defect rate has decreased from 25-30% in the early 2000s to 5-15% today through better farming and processing practices.

Price volatility and farmer income

Coffee prices swing wildly based on global markets, creating serious challenges for farmers.

Price volatility factors:

• Global commodity markets: New York C-Market fluctuations
• Weather in other countries: Brazil frost affects global prices
• Currency fluctuations: USD strength impacts local payments
• Local factors: Transportation costs, processing quality

Impact on farmers:

• Income uncertainty: Can’t predict seasonal earnings
• Investment challenges: Hard to plan farm improvements
• Food security: Low coffee prices affect family nutrition
• Education access: School fees depend on coffee income

Solutions being implemented:

• Direct trade contracts: Guaranteed minimum prices
• Quality premiums: Better coffee earns higher prices
• Crop diversification: Growing food crops alongside coffee
• Savings cooperatives: Building financial resilience
• Price hedging: Some cooperatives use futures contracts

Climate change impacts

Climate change threatens coffee production worldwide, and Burundi isn’t immune.

Observed changes:

• Rainfall patterns: More unpredictable wet and dry seasons
• Temperature increases: 0.5°C rise over past 20 years
• Extreme weather: More frequent droughts and heavy rains
• Pest pressure: Changing conditions favor coffee pests

Adaptation strategies:

• Shade trees: Planting trees to moderate temperature
• Soil conservation: Terracing and mulching to retain moisture
• Water management: Building irrigation and storage systems
• Variety selection: Testing climate-resistant coffee varieties
• Altitude migration: Moving production to higher elevations

Research initiatives:

• Climate-resilient varieties: Developing heat and drought-tolerant plants
• Agroforestry systems: Integrating trees and crops for sustainability
• Weather monitoring: Installing stations for better planning
• Farmer training: Education on climate adaptation techniques

Infrastructure and logistics challenges

Getting coffee from remote farms to international markets presents significant obstacles.

Transportation issues:

• Poor roads: Many farms accessible only by foot or motorcycle
• High costs: Transportation can cost 15-20% of farm gate price
• Seasonal access: Some areas cut off during rainy season
• Border delays: Long waits at ports affect coffee quality

Solutions in progress:

• Road improvements: Government and donor investments
• Cooperative logistics: Shared transportation costs
• Mobile buying: Buyers traveling to remote areas
• Storage facilities: Better warehouses reduce losses

Market access and quality standards

Meeting international quality standards while accessing premium markets requires ongoing effort.

Quality challenges:

• Consistency: Maintaining standards across many small farms
• Training: Teaching quality control throughout supply chain
• Equipment: Access to proper processing and storage facilities
• Standards: Meeting strict international requirements

Market development:

• Specialty markets: Building relationships with quality-focused buyers
• Certification: Organic, Fair Trade, and other certifications
• Branding: Developing Burundi coffee reputation globally
• Competition participation: Cup of Excellence and other contests

The future of Burundi coffee

The future looks bright for Burundi coffee, and that’s exciting news for coffee lovers everywhere.

Quality keeps improving. New washing stations with better equipment produce cleaner, more consistent coffee. Farmer training programs teach best practices for picking, fermenting, and drying. The result? More Burundi coffees winning international competitions and earning premium prices.

Sustainability efforts are expanding. Projects promote organic farming, erosion control, and biodiversity conservation. Some farmers are transitioning to shade-grown coffee, which protects the environment while potentially improving cup quality.

Market access is improving. More international buyers are discovering Burundi coffee and building direct relationships with cooperatives. Technology helps with traceability, so you can often trace your coffee back to specific farms or washing stations.

Research continues. Scientists are developing new coffee varieties that resist diseases and handle climate change better. They’re also improving processing techniques to enhance flavors and reduce defects.

International recognition grows. Burundi coffees regularly appear in Cup of Excellence auctions and specialty coffee competitions. More roasters worldwide are featuring these beans, introducing new customers to their unique flavors.

All this progress means better prices for farmers and better coffee for you. It’s a win-win situation that makes every cup more meaningful.

How to buy authentic Burundi coffee

Ready to try Burundi coffee? Here’s how to find the best beans and avoid disappointment.

Look for origin information. The best roasters tell you exactly where their coffee comes from. Look for specific regions (like Kayanza or Ngozi), washing stations, or cooperative names. This traceability usually indicates higher quality and better farmer relationships.

Check the roast date. Fresh coffee is crucial for experiencing Burundi’s complex flavors. Buy beans roasted within 2-4 weeks, and avoid anything without a clear roast date.

Read flavor descriptions carefully. Good roasters taste their coffees professionally and provide detailed tasting notes. Look for descriptions that mention specific fruit, floral, or spice notes rather than generic terms.

Buy from reputable sources. Specialty coffee roasters, either online or local, usually offer the best Burundi coffees. Coffee shops that focus on single-origin coffees often feature rotating selections. Some importers specialize in African coffees and work directly with farms.

Start with small quantities. Buy 8-12 oz bags first to try different roasters and regions. Once you find favorites, you can buy larger quantities.

Ask questions. Good coffee shops and roasters love talking about their beans. Ask about brewing recommendations, flavor profiles, and origin stories. Their enthusiasm usually indicates they care about quality.

Conclusion

Burundi coffee isn’t just another single-origin option—it’s a journey in a cup. Every sip tells the story of resilient farmers, volcanic soils, and perfect growing conditions. It represents hope, hard work, and the incredible potential of specialty coffee.

The flavors alone make it worth trying. Where else can you taste bright citrus, delicate flowers, and rich chocolate in the same cup? Burundi coffee offers complexity that keeps you discovering new notes with every brew.

But there’s more than flavor here. When you choose Burundi coffee, you’re supporting small-scale farmers working to rebuild their industry and their lives. You’re encouraging sustainable farming practices and fair trade relationships. You’re part of a story that’s bigger than coffee.

The specialty coffee world is taking notice, and you should too. This is your chance to discover coffee that’s still relatively unknown but absolutely extraordinary. In a few years, everyone will know about Burundi coffee. Why not get ahead of the curve?

FAQs

What does Burundi coffee taste like?

Burundi coffee typically features bright, citric acidity with floral and fruity notes. Expect flavors like red berries, citrus, honey, and chocolate, often with wine-like complexity and a silky body.

Is Burundi coffee Arabica or Robusta?

Burundi coffee is primarily Arabica, specifically Bourbon varieties including local types like Jackson and Mibirizi. These varieties are known for their sweet, complex flavors.

Where is the best Burundi coffee from?

Kayanza and Ngozi regions produce some of the most celebrated Burundi coffees, known for their bright acidity and complex flavors. Each region offers distinct characteristics worth exploring.

What is the potato defect in coffee?

The potato defect creates an off-flavor that tastes like raw potato. It’s caused by Antestia bugs that damage coffee cherries, allowing bacteria and fungi to create the unpleasant taste. Better sorting and processing have reduced this issue significantly.

How should I brew Burundi coffee?

Pour-over methods like V60 or Chemex work excellently for showcasing Burundi’s bright, clean flavors. Use medium-fine grind, 200°F water, and a 1:16 ratio. French press also works well for fuller body.

Is Burundi coffee expensive?

Burundi coffee typically costs more than commercial coffee but is competitively priced within the specialty coffee market. Prices vary based on quality, processing, and direct trade relationships, usually ranging from $15-25 per pound.