429 Burundi Kajabure Washed

＜Burundi Kajabure>

Located in the heart of East Africa, Burundi is a small landlocked country bordered by Rwanda to the north, Tanzania to the east, the Democratic Republic of the Congo to the west, and the vast Lake Tanganyika along its western edge. Despite its modest size—just slightly larger than Japan’s Shikoku Island—Burundi is known as “Les Mille Collines,” or “The Land of a Thousand Hills,” with most of its terrain lying at elevations above 1,500 meters.

Nearly all of Burundi’s coffee is Bourbon variety. Introduced by Belgium during the 1930s colonial period, this cherished variety has been carefully preserved and cultivated by generations of farmers for over 90 years. Large-scale coffee estates are rare in Burundi. Instead, most producers are smallholder farmers who grow around 200 to 250 coffee trees in their backyards or on small family plots. Though production volumes are modest, the trees are tended with great care as part of everyday family life.

After harvesting, the cherries are delivered to local washing stations for processing. The coffee we are introducing today was produced and processed at the Kajabure Washing Station.

Behind this coffee lies an initiative called the Akawa Project. This project is a collaboration between the Belgian green coffee supplier Supremo and Burundi-based partners SUCCAM and SACOBU, aiming to support sustainable coffee production among smallholder farmers. Since its launch in 2016, the project has provided financial assistance, agricultural training, and improvements to water infrastructure, benefiting more than 11,000 producers.

One of the major challenges facing Burundi’s coffee sector is the aging of coffee trees, which reduces productivity. To address this, the Akawa Project operates nurseries to cultivate new Bourbon seedlings and encourages replanting. Alongside this, the project provides training in pruning and farm management, striving to preserve Burundi’s traditional varieties while continuously improving quality.

At its heart, the project is guided by a simple yet powerful vision:

“Empowering producers to become self-sufficient and continue cultivating coffee for generations to come.”

By working closely with local communities, the project continues to take steady steps toward a more sustainable future.

It feels like it’s been a while since we’ve had a Burundi coffee at Philocoffea.

Burundi coffees are often characterized by a distinctive herbal finish. At first sip, you may think, “This is a little unique.” Yet somehow, before you realize it, you find yourself reaching for another cup. That irresistible charm is one of Burundi’s greatest attractions.

Initially, I considered roasting this coffee to a balanced medium roast that anyone could easily enjoy. However, after repeated sample roasting, I felt that it would be more meaningful to highlight Burundi’s signature herbal aromatics and vibrant acidity. In the end, I chose a light roast, extending the development time to around 1 minute and 20 seconds after first crack to create harmony between individuality and balance.

In the cup, you’ll find Burundi’s characteristic herbal aroma accompanied by gentle, bright acidity reminiscent of red apple and mandarin orange. As the coffee opens up, comforting sweetness emerges, evoking nuts and roasted chestnuts, softly embracing the other flavors and bringing the entire cup together.

The mouthfeel is light and elegant, yet carries a smooth, slightly syrupy texture that lingers pleasantly. As the temperature cools, subtle tea-like nuances begin to appear, bringing to mind the perfect pairing with baked treats such as cookies and biscuits.

If I were to express this coffee in colors, I would imagine a calm brown base with shades of purple, red, and orange gently shimmering within it. Wild and rustic on one hand, refined and delicate on the other—these seemingly contrasting qualities coexist beautifully in a single cup.

We hope you take your time and enjoy this uniquely Burundian expression.