Our current lot of coffee comes from the TEKA Washing Station in the Kirimiro region in Burundi. It is interesting to note that this specific lot of coffee is made up of cherry from producers with very new plantations. The washing station processes about 950 tons of coffee every year.

 

 

The majority of coffee in Burundi is grown by subsistance farmers, who grow food crops for their own supply as well as some cash crops (like coffee), not on larger factory farms or plantations, as is the norm in other countries. Coffee, once picked, is rushed to the local washing station for processing. The traditional processing method involves pulping the coffee and "dry fermenting" it up to twelve hours, at which point it gets washed in clean mountain water for another 12-24 hours. The beans are then soaked for an additional 12-18 hours before being dried in parchment on raised beds for 8-10 days.

 

 

The popularity of specialty coffee production has risen in Burundi in recent years, as it earns higher premiums for farmer members of washing stations. Coffee marketing legislation enacted in 2008 allows for direct sales contracts between Burundian producers and international coffee buyers, roasters and importers (exportation and marketing were previously controlled by the government). This legislation also permits the payment of a quality premium to those responsible for producing "specialty" coffee, which follows a similar model in Rwanda where coffee quality has seen major improvement in recent years.

 

 

• Washing Station: TEKA Washing Station
• Region: Kirimiro
• Altitude: 1932 Meters above sea level
• Coffee Variety: Bourbon
• Processing: Washed
• Harvest: June-September