Delicate and citric, Burundi coffees are emerging into the market as a selection of high-quality, fresh-tasting coffees from East Africa. Similar to Rwandan coffee but with a richer, more floral profile. Arabica beans first arrived in Burundi in the 1930s, thanks to the Belgians. Since then it’s spread to regions all over the country, particularly in the North East and on the border with Rwanda. Over the past 70 odd years, there’s been significant political instability meaning that Burundi coffee hasn’t yet taken off in the worldwide market. This is a real shame as Burundi coffee beans are almost always classified as Strictly High Grown and are remarkably delicious. Burundi beans are very similar in profile to Rwandan coffee beans. As they’re neighbouring countries within Africa this is no real surprise. Both countries also adopt the fully washed/double washed milling process that results in the distinctive clean bodies of these coffees. What really sets Burundi beans apart, however, is their single origin distinction and specialties. Burundi coffee is grown in moderately high altitudes and a mild climate and is renowned for producing citric notes with floral tones and a well-balanced body. You’ll taste a subtle sweetness akin to brown sugar amidst tamarind, black tea, and red berry flavours. The best profile for these beans is a medium roast. Too light and you won’t capture the sugary, dark chocolate notes. Too dark and you’ll completely overpower the citrus and floral/fruity notes that can vary from red berries to jasmine. These flavours work well in especially filter coffee form. For espresso-based beverages, you’re better off with a bean that can handle a darker roast.Delicate and citric, Burundi coffees are emerging into the market as a selection of high-quality, fresh-tasting coffees from East Africa. Similar to Rwandan coffee but with a richer, more floral profile. Arabica beans first arrived in Burundi in the 1930s, thanks to the Belgians. Since then it’s spread to regions all over the country, particularly in the North East and on the border with Rwanda. Over the past 70 odd years, there’s been significant political instability meaning that Burundi coffee hasn’t yet taken off in the worldwide market. This is a real shame as Burundi coffee beans are almost always classified as Strictly High Grown and are remarkably delicious. Burundi beans are very similar in profile to Rwandan coffee beans. As they’re neighbouring countries within Africa this is no real surprise. Both countries also adopt the fully washed/double washed milling process that results in the distinctive clean bodies of these coffees. What really sets Burundi beans apart, however, is their single origin distinction and specialties. Burundi coffee is grown in moderately high altitudes and a mild climate and is renowned for producing citric notes with floral tones and a well-balanced body. You’ll taste a subtle sweetness akin to brown sugar amidst tamarind, black tea, and red berry flavours. The best profile for these beans is a medium roast. Too light and you won’t capture the sugary, dark chocolate notes. Too dark and you’ll completely overpower the citrus and floral/fruity notes that can vary from red berries to jasmine. These flavours work well in especially filter coffee form. For espresso-based beverages, you’re better off with a bean that can handle a darker roast.