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Burundi’s coffee thrives in the country’s volcanic highlands, where fertile soils and cool temperatures produce sweet, complex, and aromatic coffees. The dominant Bourbon Arabica variety gives the cup a bright acidity, medium body, and notes of red fruit, citrus, and caramel.
Most coffee is grown by smallholder farmers (averaging less than 1 hectare) who deliver cherries to washing stationsmanaged by cooperatives or private processors. The fully washed processing method enhances Burundi’s clean cup and delicate flavor profile.
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