• Coffee Category: Bright

    Process: Natural

    What to expect

    Our first offering from Burundi which is an origin that has been growing with it's improvements in quality. This natural is well balanced and has lots of fruit notes without being super funky like some naturals can be. Expect notes of strawberry and watermelon with a syrupy body and hints of vanilla.
  • Producer: Zuberi Matsitsi
    Region: Muyinga District
    Altitude: 1,500 - 1,650m above sea level
    Varietals: Red Bourbon
    Farm size: <1 hectare on average
    Farm Information 

    Nyagishiru is a newly developed washing station by a group that's known as Matraco or Matsitsi Trading Co (Mat-Tra-Co). They're also responsible for another washing station in Burundi called Businde. Nyagishiru is interesting because it's in a province called Muyinga, where there is much less coffee production. The bulk of coffee production in Burundi comes from the Kayanza and Ngozi regions.

    It's named after the beautiful nearby hills and pronounced [NNYA-GEE-SHE-ROO] and its focus is to find a home internationally for the coffee produced in this region. Only washed and natural coffees are produced at this time with the natural (Our current offering) being big and fruity and the washed is a little more subdued, with caramels, soft citrus, black tea and really comforting.

    While still in its infancy this washing station is professionally managed and has the potential to be one of the top washing stations in Burundi.

    Burundi Coffee

    Burundi is a small landlocked country at the crossroads of East and Central Africa, straddling the crest of the Nile-Congo watershed. Sandwiched between Rwanda, the Democratic Republic of Congo and Tanzania, Burundi has beautiful Lake Tanganyika for much of its western border.

    It has an ideal terrain for coffee, with growing regions dispersed in the central and northern areas. Burundi is dominated by hills and mountains, with considerable altitude variation, from the lowest point being the lake at 772 meters above sea level to the top of Mount Heha at 2670 meters.

    Coffee cultivation is an entirely smallholder farmer activity with over 700,000 families directly involved in coffee farming. Their combined total acreage is roughly 60,000 hectares in the whole country and planted with about 25 million coffee trees.

    Like Rwanda, Burundi is primarily planted in Bourbon, which is grown at high altitudes ranging from 1250 to 2000 meters. Also like Rwanda, smallholder farmers of Burundi tend to about 50 to 250 trees. Historically, coffee from the area was sold as bulked “Ngoma Mild” coffee (Ngoma is a traditional drum). The farmers would bring their coffee to local washing stations, which along with 20-30 other wet mills, made up the Sogestal. All the coffee collected from the Sogestal members would be blended, and separating qualities was not possible.

    Several years ago, the coffee market was “liberalized”. This meant that individual washing stations could now keep coffees separate, and then market the individual lots to buyers by station, “day lots”, or processing batches. With this comes the new possibility to find gems that were formerly mixed in with the not-so-good lots. So new possibilities are emerging in Burundi, and it is an origin to pay attention to.

  • Our espresso recipe using 20g basket
    20.5g in / 42g out
    in 28 to 32 seconds

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