Burundi Businde Natural – the First Single Origin Coffee of the Crema Trekkers Africa Subscription

The first coffee for our Africa Trek 2019 single origin coffee subscription is sourced from Burundi in Kayanza region, part of the coffee growing area Buyenzi in northern Burundi.

 

REGION: Kayanza

PRODUCER: Small Farmers, Businde

ALTITUDE: 1,650-1,800m asl

VARIETAL:  Red Bourbon

PROCESS: Natural

 

The Burundi Businde Natural Single Origin Roasted Coffee is Perfect for Espresso, Pour Over & Cold Brew!

 

The Burundi Businde Natural single origin coffee is a high-quality roasted coffee that is particularly well suited to alternative brewing methods, such as Pour Over, Chemex and Cold Brew.

Tasting Notes: This is a balanced, sweet coffee with a soft body and bright acidity with flavours of ginger nut biscuits and pineapple.

Aroma: Sweet Spice

Flavour Strength: 8/10

Sweetness: 8/10

Body: 6/10

 

Grab a bag of Burundi Businde Natural coffee today!

 

          

The Red Bourbon Varietal & Natural Green Bean Processing

 

Bourbon is a parent to a variety of Arabica varieties, named after Bourbon Island (now known as Reunion Island) where it is derived from. It’s a short tree with many secondary branches and on average produces 25% more coffee than the Typica variety. The Bourbon variety is renowned for its exceptional sweet/acid balance. The Bourbon itself has gone through multiple mutations and variations since its spread and include plants whose cherry ripens to red, yellow, or orange.

The natural process, also known as dry process, leaves the entire cherry in-tact and dries whole in the sun. This is supposed to allow the bean to take on more of the flavours of the fruit. The cherries are left to dry until their moisture content reaches about 10-12%, then the beans are hulled from the cherry and left to rest before shipping. This method requires a lot less machinery than washed methods.

 

      

Businde Washing Station, Burundi

The Businde Coffee Washing Station was co-founded by Christian Manicanye and 3 other farmers in 2009, three years after their first washing station was founded in Nzewe. They decided to found their own washing stations as they were travelling 30km each harvest to the nearest washing station, and instead decided to build their own. As of 2012, the founders had a total of 8,700 coffee trees and their Businde CWS was processing cherries from 8 districts and 3 collection centres.

 

     

Images Sourced:

https://www.perfectdailygrind.com/2017/06/introducing-the-flavors-regions-of-burundian-coffee/

https://www.lacolombe.com/products/burundi-kayanza

http://greencoburundi.com/kayanza-washing-stations

https://www.flickr.com/photos/coffeefactory/9459086254

https://www.sunshowercoffee.com/shop-coffee/naturalprocess

https://www.123rf.com/photo_91049131_coffee-beans-berries-drying-natural-process-coffee-beans.html

https://www.rossocoffeeroasters.com/blogs/rosso-journal/ngozi-burundi