Burundi Busambo Natural

Description

BURUNDI BUSAMBO NATURAL RASPBERRY LIME SODA, GRAPE CANDY, DATE SUGAR The final Burundi release of the season!  Natural processing brings fruits and the high altitudes bring structure to this beautiful coffee.  We're tasting raspberry-lime soda, grape candy, and rustic date sugar.   BEAN DETAILS: ORIGIN: Busambo, Muruta, Kayanza, Burundi PRODUCER: Umoco washing station ELEVATION: 1,850–2,100 m.a.s.l. VARIETY: Red Bourbon PROCESS: At the washing station, the coffee undergoes a specialized sun-dried fermentation process lasting seven days. It is then bagged in parchment sacks and rested in the warehouse for three to five days before drying for 25 to 30 days on traditional African raised beds. TASTING NOTES: Raspberry-Lime Soda & Grape Candy ROAST TYPE: Light Farm Level Burundi Busambo Natural Burundi is a small, landlocked nation in East Africa, bordered by Tanzania, Rwanda, the Democratic Republic of Congo, and Lake Tanganyika, the second-largest freshwater lake in the world and the deepest in Africa. Spanning nearly 28,000 square kilometers, Burundi is one of the most densely populated countries on the continent, with a population of nearly 13 million. Most citizens rely on subsistence farming, making cash crops like coffee and tea vital sources of income for education, livestock, and essential household needs. This lot comes from the Busambo community in Muruta, Kayanza, one of Burundi’s key coffee-growing regions. Reaching the area begins with a flight into Bujumbura, the capital and home to the country’s only paved airport. From there, it is roughly a two-hour drive to Kayanza, followed by another hour over rugged dirt roads to reach the farms of Busambo, which sit on the hill of the same name. Near Kayanza, the Umoco washing station serves as the region’s processing hub. Its name means “light” in Kirundi, Burundi’s official language. Producers typically deliver cherries to Umoco on foot, though some use bicycles or motorcycles. Coffee in the area is grown almost entirely in full sun, and because fertilizers are often cost-prohibitive, families commonly grow bananas, maize, cassava, and beans alongside coffee to support both household income and nutrition. At the washing station, the coffee undergoes a specialized sun-dried fermentation process lasting seven days. It is then bagged in parchment sacks and rested in the warehouse for three to five days before drying for 25 to 30 days on traditional African raised beds. Busambo’s coffees grow at exceptional elevations, ranging from 1,850 to 2,100 meters above sea level, in rich red clay soils. The region borders Kibira National Forest, where the dense canopy contributes cooler temperatures and higher rainfall. Locally, this area is known as the “up country.” Beyond its agricultural importance, the region holds deep historical significance as the burial ground for Burundi’s former kings, whose graves are marked by towering indigenous trees. Operating in Burundi comes with significant challenges, including food insecurity, fuel shortages, political instability, and a heavily bureaucratic coffee sector. Despite these hurdles, many Burundian producers continue to build resilient, quality-focused systems designed to endure. By developing new markets and supporting access to competitive prices, import partners like Red Fox help create more sustainable income opportunities for producers and their families. Coffee DetailsOrigin: Busambo, Muruta, Kayanza, BurundiProducer: Various smallholder producersFarm Size: 1–2 hectaresElevation: 1,850–2,100 m.a.s.l.Variety: Red BourbonProcess: NaturalFermentation: Sun-dried for 7 days, then rested in parchment sacks for 3–5 daysDrying: 25–30 days on African raised bedsTasting Notes: Raspberry-Lime Soda & Grape Candy