Central burundi

Central Burundi, particularly the provinces of Gitega, Muramvya, and Kayanza, is renowned for its high-quality Arabica coffee, grown on the steep hillsides of the country’s central highlands at elevations ranging from 1,400 to 2,000 meters. The region’s fertile volcanic soils, abundant rainfall, and mild temperatures create ideal conditions for coffee cultivation, resulting in beans with bright acidity, floral notes, and a delicate body.

The coffee journey begins with hand-harvested cherries, carefully selected to ensure only ripe fruits are picked. Once collected, the cherries are transported to local washing stations equipped with pulping machines, where the outer skin and pulp are removed. The beans then undergo fermentation in tanks or soaking channels, a crucial step that develops the coffee’s characteristic flavors. After fermentation, mechanical or sun drying systems reduce the beans’ moisture content to the ideal level, typically around 10–12%.

In larger cooperatives, hulling machines remove the parchment layer, while grading and sorting equipment separate beans by size, weight, and quality. Central Burundi’s coffee processors increasingly use digital moisture meters and quality control stations to maintain consistency, ensuring that every batch meets the high standards demanded by international markets. The final roasted beans, often exported directly from the central highlands, reflect the region’s meticulous attention to both traditional cultivation practices and modern processing technologies.

Coffee production in Central Burundi is not just a business—it is a way of life, blending centuries-old farming traditions with modern machinery to produce some of the most sought-after coffees in East Africa.