Burundi Businde ***90 cup score

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Something unique and special about Businde CWS is that it is located in the hill where the Twa people come from. This is extremely rare as it is the least populated of the ethnic groups in Rwanda and Burundi after Hutu and Tutsi’s. The Twa community are some of the poorest when it comes to wealth inequality amongst ethnic groups.

Businde CWS is located in the northern province of Kayanza, close to the Rwandan border. This is a station with a wide reach to local coffee farmers, processing the cherry of up to 650 local farming families. As a washing station, it is important to consider the payment of workers who process the cherry as well as the price received by those who cultivated them. Businde’s producers received a premium that was 20% above the local market rate this season. As a station, Businde pays its staff almost 60% above the rate for casual labour in Burundi. To assist with the dispersing of coffee pulp, Matraco distributes this compost as fertiliser to help the farmers nearby. Alongside this, they assist with the yields of local farmers by donating seedlings to their farms.

The washed coffees go through the usual strict quality control measures Matraco have in place across all their stations. This lot was fermented for 12 hours after pulping. It took 20 days to dry on the African drying beds.

Aromatics of Jasmine and honeysuckle, peaches, pineapple, poached plum and blueberry.

Lovely ripe fruit acidity, balanced sweetness and uniformity, great body, and aftertaste.

Jasmine
Honeysuckle
Apricot jam
Poached plums
cherry
Quantity
1
Dhs. 60.00
Total: Dhs. 60.00
Burundi Businde ***90 cup score

Burundi Businde ***90 cup score
Varieties: Red Bourbon
Country: Burundi
Process: Natural
Region: Muyinga
Altitude: 1600 – 1750 masl
Producers: Zuberi Matsitsi (MATRACO)
Drying Method: raised African drying beds
Harvested: April - July

About this product

This specific lot went through the usual strict procedure they have placed at the CWS. Only the ripest and highest brix reading cherries are selected. They are then put through the floatation tanks to separate the sinkers to the floaters. Once 0 floaters are seen they are then taken to the African drying beds where they go through intensive hand picking and regular turning based on the temperature and environment feel. The average drying time for this specific lot was 31 days.
Burundi was once a Belgian colony, and historically coffee was a cash crop, with most exports going directly to Europe or to other Colonized African countries. In fact, farmers were forced to include coffee trees on their land, receiving poor income and no recognition for their work. Following independence in 1960’s the coffee sector was privatized, but coffee had left a bad taste with the farmers and fell out of favor.
The country was wrecked by a civil war up until the 1990s, with shocking devastation of the country’s economy, and coffee slowly emerged as a possible means to recover the farming sector. Inspired by neighboring Rwanda’s success rebuilding through coffee, Burundi’s coffee industry beginning in the early 2000’s, saw an increase in investment, and a somewhat healthy balance of both private and state-run coffee companies creating more opportunity and stability, which has helped Burundi establish itself as an emerging African coffee-growing country, despite its small size and tumultuous history.