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The Southern Highlands of Burundi, covering provinces such as Bururi, Rutana, and Makamba, are an important hub for Arabica coffee cultivation. Nestled at elevations between 1,400 and 2,000 meters, these highlands feature rich volcanic soils, cool highland climates, and well-distributed rainfall, all of which contribute to the production of coffee beans with bright acidity, fruity undertones, and a smooth, medium body.
Coffee harvesting in the Southern Highlands is predominantly manual, with farmers carefully selecting only fully ripe cherries. These cherries are then transported to washing stations equipped with pulping machines, where the outer skin and pulp are removed. The beans undergo fermentation in tanks or washing channels, a process that enhances their flavor complexity and aroma. Once fermented, the beans are spread on mechanical drying tables or traditional sun-drying patios, ensuring uniform drying while preserving the beans’ delicate qualities.
In processing centers, hulling machines remove the parchment layer, and grading and sorting equipment separate beans by size, density, and quality. Some facilities use polishing machines to improve the appearance of green beans before export. Quality control is maintained using moisture meters, sieves, and digital monitoring systems, combining traditional craftsmanship with modern technology to ensure consistently high-quality coffee.
Coffee from the Southern Highlands reflects both the region’s unique terroir and the careful integration of modern machinery and equipment, producing beans that are highly valued in international markets for their vibrant flavor profiles and consistent quality.
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