- BURUNDI PRODUCER PARTNERS -

IN 2014, BURUNDI IS WHERE WE GOT OUR START IN THE PRODUCTION, SOURCING AND EXPORTING SIDE OF THE BUSINESS AND SINCE THEN WE HAVE DEVELOPED A DEEP UNDERSTANDING OF THE DIVERSE PROFILES AND EXCELLENCE TASTED IN THE CUP TIME AND TIME AGAIN.

PLEASE CONTACT US ON THE ‘WORK WITH US’ PAGE FOR MORE INFORMATION ON OUR PARTNERSHIPS, COFFEES OR WAYS YOUR COMPANY CAN BE MORE INVOLVED IN BUILDING A MORE RESILIENT SUPPLY CHAIN.

WE ARE HONORED TO WORK WITH THESE CORE PARTNERS AND SHARE THEIR EXPERTISE WITH THE WORLD.

PROCASTA - NKANDA WASHING STATION

REPRESENTING THESE COMMUNITIES:

CUMBA - KAMIRA - MARAMVYA - NKANDA - NYANKURAZO

PHOTO: PIERRE AT NKANDA WASHING STATION

COMPANY NAME: “PRO.CA.S.TA.” - PROMOTION DU CAFE SPECIALITE DE TANGARA / PROMOTION OF TANGARA SPECIALTY COFFEE

OWNERSHIP: PIERRE NZEYIMANA

MANAGERS: PIERRE'S THREE SONS

# FARMERS: 1253 FROM THE TANGARA COMMUNITY

LOCATION: NKANDA COLLINE, TANGARA COMMUNE , NGOZI PROVINCE

ELEVATION: 1720-1900 METERS

SOIL: ROCKY LATERITE SOIL, ONE OF THE MAJOR DIFFERENTIATORS IN NGOZI

PROCESS: FULLY WASHED DOUBLE FERMENTATION. 12-18 HRS DRY, 12-18 HRS WET

CUP PROFILE: GREAT BRIGHTNESS AND COMPLEXITY BUT MUCH MORE BODY AND DEPTH COMPARED TO THE MORE DELICATE KAYANZA PROFILES. WE OFTEN REFER TO THEM AS ‘BIG’ AND ‘BOISTEROUS’.

NKANDA’S COFFEES TASTE LIKE STONE FRUIT, COCOA, GRAPEFRUIT, COCA COLA, WHITE RIESLING, HONEYSUCKLE, DARK CHERRIES, MALIC ACID, SILKY BODY

EPHREM SEBATIGITA - MUNKAZE WASHING STATION

PHOTO: EPHREM IN THE LAB

OWNERSHIP: EPHREM SEBATIGITA, Q GRADER, Q PROCESSING LEVEL 3

ACCOLADES: 2018-MUNKAZE WON 2nd PLACE in CUP OF EXCELLENCE, FAMILY FARM SUBMITTED 1st PLACE LOT TO WINNING CWS. 2023-CQI GLOBAL INSTRUCTOR OF THE YEAR AWARD

# FARMERS: 500 FROM LOCAL COMMUNITIES, EPHREM’S FAMILY FARM

LOCATION: KAYANZA TOWN, KAYANZA PROVINCE

ELEVATION: 1700-2000 METERS

SOIL: SANDY RED CLAY

PROCESSES: FULLY WASHED, SUN DRIED NATURALS, EXPERIMENTAL

DRYING TIME: SUN DRIED ON RAISED TABLES FOR 15-20 DAYS

CUP PROFILE: HIGH CLARITY, BRIGHTNESS AND DELICATE SWEETNESS ARE EVER PRESENT FROM THE CHEF’S PROCESSING SKILL.

MUNKAZE’S LOT HAVE TASTING NOTES OF HIBISCUS TEA, LAVENDER, MELON, STONE FRUIT, RASPBERRY, BING CHERRIES, LEMON-LIME, JASMINE, HONEYSUCKLE, CREAMY BODY

BSS: Burundi Seeds Specialty - UMOCO WASHING STATION

REPRESENTING THESE COMMUNITIES:

BUSAMBO - CAMPAZI - REMERA - RUVUMU

PHOTO: BSS PROCESSING SITE

OWNERSHIP: JUSTE PICASSO NDUWAYO, ZEPHYRIN BANZUBAZE, JEREMIAH NAKIMUHANA

1468 FARMERS IN 2023: BY COLLINE/COMMUNITY- BUSAMBO: 518, CAMPAZI: 412, REMERA: 287, RUVUMU: 251

WASHING STATION: UMOCO (“oo-mo-cho”) MEANING: SOURCE OF LIGHT

LOCATION: CAMPAZI COLLINE, MURUTA COMMUNE, KAYANZA PROVINCE

ELEVATION: 1800 - 2200 METERS

PROCESS: SUN DRIED NATURAL ON RAISED TABLES. DRIED T0 50% OF ORIGINAL WEIGHT, BAGGED AND STORED IN WAREHOUSE FOR 3-5 DAYS FOR YEAST FERMENTATION. THEN, SUN DRIED ON RAISED TABLES FOR A TOTAL OF 20-25 DAYS. FULLY WASHED COMING 2024!

CUP PROFILE: THE BSS NATURAL PROCESS RESULUTS IN THE MOST UNIQUE NATURAL PROCESS PROFILE WE’VE EVER TASTED IN BURUNDI. THEIR LOTS ARE INCREDIBLY BALANCED, NOT BOOZY BUT CRISP ACDITY, AND DEFINED FLAVOR.

BUSAMBO - FIG, BLACK PLUM, DATES, JUICY BODY, VANILLA CREAM

CAMPAZI - PASSION FRUIT, RASPBERRY, FLORAL, TROPICAL FRUIT

REMERA - FRUIT PUNCH, CONCORD GRAPE, FRESH STRAWBERRY

RUVUMU - BING CHERRY, WINEY, RASPBERRY, POMEGRANATE