BURUNDI | Businde WS

The flavor is reminiscent of fresh red grapes and tropical pineapple, with the sweet and sour fruitiness of stone fruits like plums and cherries, and a refreshing impression like orange. It has a pleasant fermented taste and a sweetness of cacao like bean-to-bar chocolate. You can also enjoy the subtle herbal aftertaste and smooth mouthfeel.

The Bushinde Washing Station (WS) is located in Kayanza Province in northern Burundi. Kayanza is the center of coffee production in Burundi, an area of ​​high-altitude hills. The Kinyangona River flows near this WS, which processes 20 tons of coffee per day. The water source used for processing is spring water and water drawn from the river. The Bushinde WS is characterized by a slightly high humidity due to the influence of the river, and the drying process progresses slowly. This tendency is thought to have a positive impact on the drying of natural coffee in particular.

In previous years, the natural coffee produced tends to be soft, with good acidity and is easy to drink. The amount of cherries accepted at this WS was about 1/4 of last year, but as usual, they produced excellent coffee while maintaining the same quality standards. The coffee cherries brought to the WS are first placed in a floating tank and separated into sinkers and floaters. They are then spread out on beds, hand-sorted, and weighed. African beds are used for drying, and the coffee is dried for an average of 35 days.