Burundi Tanganyika coffee stands out for its exceptional quality, grown in the mountainous Kibira region at high altitudes and meticulously processed at individual washing stations. Its tasting notes, which include chocolate, fruity, floral and jasmine, offer a unique and delicious tasting experience.
The history of coffee in Burundi is marked by a significant evolution from its beginnings under colonial rule to the present situation. Although coffee cultivation began at the behest of European settlers, it was after independence in 1962 that coffee farming came into private hands. However, the quality and quantity of coffee produced in this period were limited, leading the state to take complete control of the sector for more than three decades. Despite hopes for improvements in quality and productivity, the results were not as expected, and it was only with partial privatisation and subsequent progress towards full privatisation that Burundi's coffee industry began to improve significantly, consolidating its position as the main export crop and contributing to the stabilisation of the country.
Burundi Tanganyika coffee is grown in the Kibira region, at altitudes ranging from 1,500 to 2,300 metres above sea level. This mountainous region offers ideal climatic conditions and soils for growing Bourbon coffee, which is reflected in the exceptional quality of the beans. The washing process employed in the area's washing stations ensures the cleanliness and purity of the coffee, allowing the unique flavours associated with the altitude and soil to be fully expressed in each cup. The tasting notes of Burundi Tanganyika coffee, which include chocolate, fruity, floral and jasmine, are the result of this meticulous production process and the care taken by the farmers at each stage of cultivation and harvesting.