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BURUNDI – MUBUGA – NGOZI – NATURAL PROCESS

NOTES: FRAGRANT FLORALS, LIGHT STRAWBERRY FRUIT, BRIGHT CITRUS ACIDITY, CHOCOLATE AND VANILLA FINISH

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About this coffee

  • Altitude: 1500 MASL
  • Farmer: MUBUGA
  • COUNTRY: BURUNDI

NOTES: FRAGRANT FLORALS, LIGHT STRAWBERRY FRUIT, BRIGHT CITRUS ACIDITY, CHOCOLATE AND VANILLA FINISH

Mubuga washing station is located 1,500+ meters above sea level. Farmers who deliver their cherry to the station farm an average of 250 trees on the surrounding hills. Their Natural coffee is floral and sweet with an array of fruit notes including citrus and berries. Most coffee trees in Burundi are Red Bourbon. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of product for the 3-4 years it will take new plantings to begin to yield.

Coffee production has been something of a roller coaster in Burundi, with wild ups and downs: During the country’s time as a Belgian colony, coffee was a cash crop, with exports mainly going back to Europe or to feed the demand for coffee by Europeans in other colonies. Under Belgian rule, Burundian farmers were forced to grow a certain number of coffee trees each—of course receiving very little money or recognition for the work. Once the country gained its independence in the 1960s, the coffee sector (among others) was privatized, stripping control from the government except when necessary for research or price stabilization and intervention. Coffee farming had left a bad taste, however, and fell out of favor; quality declined, and coffee plants were torn up or abandoned.

After the civil war–torn 1990s and the nearly total devastation of the country’s economy, coffee slowly emerged as a possible means to recover the agrarian sector and increase foreign exchange. In the first decade of the 2000s, inspired in large part by neighboring Rwanda’s success rebuilding through coffee, Burundi’s coffee industry saw an increase in investment, and a somewhat healthy balance of both privately and state-run coffee companies and facilities has created more opportunity and stability, and has helped Burundi establish itself as an emerging African coffee-growing country, despite its small size and tumultuous history.

Like Rwanda and, to a lesser extent, Democratic Republic of Congo, Burundi battles the infamous “potato defect,” a microorganism that contributes a raw-potato-like flavor and aroma to infected beans, and which can’t be detected by sight in parchment, green, or roasted coffee. Research efforts to eradicate the defect completely have shown promise, and we look forward to the day when the potato is a distant memory.

This coffee is paired well with

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Releasing 25/9/2020 9:30AM