Burundi Remera

Description

BURUNDI REMERA BOYSENBERRY, WHIPPED CREAM, APPLE PIE Welcome back Burundi! In the cup, this is a berry-forward washed delight — vibrant and crisp, with notes of boysenberry, whipped cream, and apple pie.  Get this for your filter brews! BEAN DETAILS: ORIGIN: Muratu, Kayanza Province, Burundi PRODUCER: Various smallholder producers ELEVATION: 1850-2100 masl VARIETY: Red bourbon PROCESS: Processing at the station involves a double fermentation method: the coffee undergoes 12 hours of wet fermentation followed by an additional 12 hours in cement tanks. The parchment is then dried for 20 to 25 days on traditional African raised beds. TASTING NOTES: boysenberry, apple pie, whipped cream   ROAST TYPE: Light Farm Level Burundi is a small, landlocked country in East Africa, bordered by Tanzania, Rwanda, the Democratic Republic of Congo, and Lake Tanganyika—the deepest lake in Africa and the second-largest freshwater lake in the world. Spanning roughly 28,000 square kilometers, it is one of the continent’s most densely populated nations, with nearly 13 million people. Most rely on subsistence farming, making cash crops like coffee and tea essential sources of income for education, livestock, and daily needs. Reaching Burundi’s coffee heartland begins in Bujumbura, the capital and home to the country’s only paved airport. This low-elevation region is hot and dry, dominated by rice cultivation. From there, a two-hour drive leads to Kayanza, followed by another hour over rugged dirt roads to reach the Remera community, named after the hill where the farms are located. Nearby, the Umoco washing station serves as a central hub for surrounding producers. “Umoco” means “light” in Kirundi, Burundi’s national language. Most farmers deliver cherries on foot, though some use bicycles or motorcycles. Coffee is grown primarily in full sun, and with fertilizers often out of reach, families rely on intercropping with bananas, maize, cassava, and beans to sustain both soil and livelihood. Processing at Umoco follows a traditional double fermentation method: approximately 12 hours of wet fermentation followed by another 12 hours in cement tanks. The parchment is then dried slowly for 20–25 days on raised African beds. These coffees grow at impressive elevations of 1,800 to 2,200 masl in rich red clay soils. The region borders Kibira National Park, where dense forest canopy brings cooler temperatures and higher rainfall than most coffee-producing areas in Burundi. Known locally as the “up country,” this region also holds deep cultural significance as the resting place of Burundi’s former kings, whose graves lie beneath towering indigenous trees. Coffee production in Burundi comes with significant challenges. It remains one of the poorest countries in the world, with widespread food insecurity, political instability, and a history of ethnic conflict shaping daily life. The coffee sector itself is further complicated by heavy bureaucracy and shifting regulations. The national coffee authority, ODECA, acts as both regulator and market participant, creating additional pressure on producers. Despite these obstacles, many Burundian farmers continue to produce exceptional coffee. Through partners like Red Fox, these producers gain access to international markets, helping secure better prices and more sustainable livelihoods.