SPECIALTY COFFEE | Burundi Microlot Bourbon natural

Burundi microlots are selected from so-called daylots produced at central washing stations – the basis for selection is cup quality. As many farmers in Burundi cultivate an average of only approx. 1/8 to 1/4 hectare, they deliver their freshly harvested cherries to a washing station, where they are sorted and processed. Microlots are therefore usually blends from many producers: sensorially very precise, but generally not traceable back to individual farms.

The Mubuga Washing Station in Ngozi processes coffee from over 1,900 local farmers. With 12 fermentation tanks, 3 soaking tanks, over 300 drying tables and 4 selection stations, it is excellently equipped to consistently select and meticulously process particularly ripe cherries. The harvest season typically runs from April to July – after which begins the long journey to export from landlocked Burundi. Before shipment, the coffee undergoes final processing (dry milling) at the BUDECA / SIVCA Dry Mill.