Coffee came to Burundi in 1920s under Belgian colonial rule, and from 1933 every peasant farmer had to cultivate at least fifty coffee trees. When Burundi gained its independence in 1962, coffee production went private. This changed in 1972, along with the political climate, but since 1991 coffee has slowly been returning to the private sector.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Gitega
Population: 14’000’000
Annual Production: 280’000 60kg Bags
Land under Coffee: 60’000 Hectares
Harvest: April – July
Coffee Varieties: Bourbon, Jackson, Mibrizi, SL Varieties
Tasting Profile: Complex Berry, Citrus & Fruit Flavors
Growing Altitude: Strictly High Grown
(1350 m – 1800 m / 4400 ft – 5900 ft)
Processing Method: Dry (Natural) / Wet (Washed)