How coffee is grown in Burundi
Burundi's place in the global coffee industry
Coffee is Burundi's key export crop, accounting for about a third of the country's foreign exchange earnings. At the same time, Burundi is not one of the world's major producers: annual production volumes are about 150-200 thousand bags of 60 kg each.
Production is almost entirely concentrated on Arabica — about 95-97% of the total volume of beans. Robusta is grown in small quantities, and it practically does not enter the international market.
For the world market, Burundi is not a country of volumes, but a country of reputation. Her coffee is appreciated for its clean taste, high acidity and profile stability, especially in washed lots.
Natural conditions and terroir
The country is located on the East African plateau and has a pronounced hilly relief. The altitudes range from 700 to 2700 m above sea level, and most of the coffee regions lie above 1500 m.
From the point of view of natural conditions, Burundi is in an advantageous position
The average annual temperature in the central and northern regions is about 20-22 °C. Precipitation is distributed relatively evenly, with two rainy seasons. Such conditions allow coffee berries to ripen slowly and accumulate more sugars and acids.
The soils in most regions are of volcanic origin, with good drainage and high mineral content. This is one of the factors that is often associated with the bright acidity and flavor structure of Burundian coffee.
Growing regions
Coffee in Burundi is grown all over the country, but the most well-known and stable in quality lots come from the northern and northeastern regions:
Buenzi — 1700-2000 m. One of the most productive regions. The provinces of Kayanza and Ngozi are located here, which are considered centers of specialty production.
Kirimiro — 1650-1950 m . In addition to farms, one of the key quality control laboratories is located here.
Mumirva — 1100-2000 m. A region with a wider range of profiles.
Bweru — about 1800 m.
Bugesera — 1400-1700 m.
It is from these regions that the lots that receive high marks at international capping and competitions most often originate.
Production structure
Burundi's coffee industry is based on ultra-small-scale farming. There are from 600 to 800 thousand coffee producers in the country. Most of them own plots of less than 1 hectare and grow coffee in the shade of other crops.
Approximately 90% of Burundians work in agriculture
Harvesting is completely manual. Small production volumes at the level of one farm make the cost of a mistake high: in order to get a decent payment, farmers are forced to pay attention to selective harvesting and primary sorting of berries.
After harvesting, the crop is almost always delivered to the processing station. Self-processing on farms is practically not common. This is one of the reasons why Burundian coffee is characterized by high uniformity and purity of taste.
State regulation
Compared to most East African countries, Burundi's coffee industry is much more tightly controlled by the state. The key role is played by the Burundi Coffee Development Authority — ODECA.
ODECA not only regulates the industry, but is also directly involved in operational activities. The organization owns and operates processing stations, dry mills, roasting facilities and export companies. In addition, it approves export contracts and sets minimum prices.
Strict government regulation contrasts with those countries where the private sector dominates, for example, Rwanda and Uganda
This model reduces the flexibility of the market and complicates the work for green coffee buyers, but at the same time provides stable quality control and reduces the risk of overtly weak lots being exported.
Genetics and varieties
Almost all Arabica in Burundi is represented by Bourbon and its local derivatives. The most common are red Bourbon, as well as varieties of Jackson and Mayaguez.
Homogeneity of genetics is another characteristic feature of the country. On the one hand, this limits the variety of taste profiles. On the other hand, it allows you to consistently reproduce a recognizable style: bright acidity, full body, clean and readable taste.
Cultivation practices
Coffee in Burundi is grown in traditional agricultural systems, most often without the active use of fertilizers and plant protection products. In most cases, this is not due to a certified organic approach, but to poverty.
The lack of fertilizers in combination with high altitudes has a positive effect on the quality of beans, as the berries ripen slowly
Training of farmers is most often carried out not in the format of classical courses, but directly at processing stations. This approach allows you to quickly implement practical skills and quality standards.
Harvesting and processing
Due to the small production volumes at the level of individual farms, farmers are typically interested in harvesting only ripe berries. This does not mean that selectivity is perfect everywhere, but on average, the level of collection in Burundi is higher than in countries with more mass production. Strict acceptance of berries at processing stations plays an additional role.
The dominant method of beans processing in Burundi is washed. At the same time, the double fermentation method is widely used: after removing the pulp, the coffee is re-soaked in clean water to completely remove gluten residues.
This scheme requires more time and resources, but allows you to get the cleanest and brightest profile. It is with this that the high acidity and transparency of the taste of Burundian lots are often associated.
Natural processing is much less common and occupies a small proportion of the total production
Classification and quality control
The classification of coffee in Burundi is based on the bean size and the quality of the cup. Different grades are allowed for export, but priority is given to washed lots of high quality from 15 screen and above.
Quality control is carried out by ODECA. The organization has specialized laboratories at its disposal, where coffee is checked before export.
Economy and exports
Burundi has no access to the sea, so coffee exports are associated with logistical difficulties. Beans are exported through neighboring countries, which increases the timing and cost of deliveries.
About 40% of exports pass through the structures associated with ODECA, about 30% are accounted for by private exporters and about 30% by cooperatives. All export contracts are subject to state approval, and minimum prices are set centrally.
Such a system reduces the flexibility of negotiations, but at the same time protects farmers from sharp price fluctuations.
Challenges and changes
The key problems of the coffee industry in Burundi are the poverty of the population, limited access to finance, logistics and the high dependence of the economy on one crop.
Any climate or market shocks are quickly reflected throughout the country
At the same time, a steady focus on the specialty segment has been noticeable in recent years. Investments in training farmers, strict quality control and the development of traceability allow Burundi to maintain a strong position in the niche market.
The result
Burundi is a country with small volumes, but a high concentration of quality. Strict state regulation here rather restrains development than stimulates it, but at the same time creates stability and predictability of the product.
For the green coffee market, Burundi remains a reliable source of pure, bright Arabica with a recognizable style and minimal surprises in the cup — even if the journey of this coffee from the processing station to the port turns out to be longer than we would like.