Coffee in Burundi Musenga drip bags

Coffee beans from Burundi, Muinga region

The coffee that we chose ourselves from the fresh harvest during our trips to Rwanda and Burundi.

Philosophy and taste profile

Fresh coffee, which we chose ourselves with our partners during a trip to Rwanda and Burundi. The country has an easily recognizable terroir, and this is coffee of a relatively rare natural processing for the country, which was dried on African beds for 29 days by the Nyamahiti station of the Kumba sector in the Muinga region.

Taste profile: a thick cup with a bouquet of black tea, caramel, red berries, candied fruits and floral honey.

About the country of growth

Coffee plays a key role in Burundi's economy: it not only provides income for more than 650,000 families, it is also the country's main industry and export product.

In the mid-2000s, after the civil war, the Government of Burundi saw the potential of coffee in rebuilding a shattered economy. Coffee was introduced to Burundi in the 20s of the last century during the Belgian colony. The mountainous terrain and tropical climate make the country ideal for growing coffee trees. To meet Europe's growing demand for coffee, the government has required farmers to grow at least 50 trees, buying the crop at a very low price. After gaining independence in 1962, Burundi experienced great upheavals, and the country's coffee industry went through stages of privatization and nationalization, which did not have a positive impact on production.

A lot has happened since then, and Burundi has made a name for itself in recent years, gaining recognition for producing exceptional coffee with unique flavor characteristics in the world of specialty coffee. The coffee industry is organized around washing processing stations (cooperative or private) scattered throughout the country. These stations have led to the transition to specialty coffee by investing in processing infrastructure, improving the quality of the berries they buy and dividing lots to improve traceability.

About processing station

Local farmers are trained in harvesting and processing — all coffee is harvested by hand.

Additional quality control takes place at the station: the flotation method is used, all damaged berries are removed. Farmers are given a receipt upon the sale of coffee (calculation per kilogram), each batch of coffee from each producer is recorded.

The pulp and part of the gluten are removed from the berries mechanically, the machine also separates high-quality berries from low-quality berries. After that, the coffee enters the fermentation tank, which begins only after 1 ton of peeled berries is in the tank. Coffee is fermented for about 10-12 hours. Then the liquid is drained from the tank, the grains are pressed in a parchment shell, then washed with clean water and sorted by density in the sorting channel. Then the process is repeated again: pressing, washing and sorting.

After the final washing, the grain in a parchment shell is transferred to drying tables in nylon bags, while each nylon bag has its own label indicating the date and time of fermentation, it also indicates information about the farm.

Each table holds up to 1000 kg of assortment and has a lot tag. In good weather conditions, the cement is dried to a humidity of 12.5% for 10-14 days, all this time it is mixed. If it suddenly starts to rain, the foundation is covered. After drying the grain in the batch, it is sent to mechanical hulling, then the coffee is packed in bags for export.

Photos of a coffee processing station in Burundi

About coffee in drip bags

Coffee in drip bags is coffee that is always with you. It can be brewed in any conditions without tools and accessories at home, in the office and on a trip.

Ease of brewing, stability, repeatability of the result, convenience of storage - that's what makes drip bags an incredibly cool product. We've made it even better.: we do not skimp on raw materials (green coffee), we pack grain as fresh as possible roasted in a modified gas environment, we do not spare the amount of coffee per cup and carefully select the recipe and profile for each variety. Thanks to nitrogen, coffee retains its bouquet unchanged for up to 6 months, but it does not lose its basic qualities until 18 months. The most complete history of the drip pack you can read about coffee in our magazine.

Each bag contains 12 grams of coffee, which allows you to prepare 190-210 grams of the drink. Just put it on a high cup and pour in 92-96 °C water in a thin stream 3 times 70 grams until the water flows completely. You can find more detailed instructions in our article.

This is the best way to share the love of coffee with a friend and tell the whole family about good coffee. Tested on yourself.

Video about the country where coffee grows - Burundi