Day 10. Burundi - Turaco RFA

This certified RFA/UTZ Red Bourbon lot comes from the highland regions of Ngozi and Kayanza in northern Burundi, grown at altitudes of 1,600–1,900 masl. This coffee cups at 86.5, with notes of hibiscus, berry, honey, and lemon. Sweet, clean, and delicately floral, it represents the best of Burundi’s emerging specialty scene.

For years, Burundi was overshadowed by neighbouring East African powerhouses like Kenya and Ethiopia. Today, however, Burundi has earned a place on the global specialty coffee map. Almost all production comes from smallholder farmers, each with just 200–250 trees, typically in their backyards. Despite the small scale, the quality is exceptional, and the country’s coffees are now celebrated for their clarity, sweetness, and vibrant floral character.

Coffee is more than a crop in Burundi — it is central to rural livelihoods and national development. Expanding infrastructure, especially washing stations, is key to improving both cup quality and farmer incomes. Washing stations ensure consistency and traceability, and both state-owned operators (Sogestals) and private companies play vital roles in managing them.

Our Turaco blend, named after Burundi’s iconic bird, is sourced directly from Greenco and Bugestal. Through vertically integrated sourcing, whole-harvest purchasing, and farmer training, Greenco and Bugestal support long-term producer resilience while ensuring roasters have access to traceable, high-quality coffee.

Cultivation
Red Bourbon dominates Burundi’s landscape thanks to its exceptional cup quality. However, aging rootstock is a challenge, with many trees over 50 years old. To encourage replanting, Greenco and Bugestal purchase certified seeds from ISABU (Institut des Sciences Agronomiques du Burundi), establish nurseries, and sell seedlings to farmers at or below cost.

Harvest & Processing
Harvesting is entirely manual, carried out by farming families. To ease access, Greenco and Bugestal operate 12 collection sites in addition to washing stations, ensuring all farmers — regardless of location — can deliver ripe cherries without disadvantage. Quality control begins at delivery: cherries are floated, hand-sorted, pulped within six hours, and fermented for 10–12 hours under close supervision. Beans are then washed, density-graded, soaked, and dried slowly on raised beds for two to three weeks, with constant turning and careful moisture monitoring.

Quality Control & Impact
Once dry, parchment is cupped at Bugestal’s labs, where traceability is maintained by station, day, and grade. Final milling and hand-sorting take place at Budeca, Burundi’s largest dry mill, which employs nearly 10% of the city of Gitega’s population during the season. This labour-intensive process ensures only the very best beans are exported while providing critical income for thousands of families in rural communities.

The result is more than just a beautiful cup — it’s coffee that embodies resilience, community, and progress in one of East Africa’s most exciting specialty origins.

Every cup tells a story. Our coffees are sourced from passionate farmers around the world, roasted with care in Buckinghamshire, and delivered fresh to your home. Treat yourself to something special, or share the gift of great coffee