Burundi is a small producer of coffee, but in the Burundian economy, coffee produces over 80% of GDP. Burundi, despite being small and beautiful and inhabited by exceptional people, is unfortunately one of the poorest countries in the world and coffee is one of the few sources of livelihood.

In this country, which today produces only washed coffee, in the geographical area of Kayanza, Pascucci and Shamba have teamed up to create an advanced experimental center called Kawasili. In this center of analysis and control, of harvesting, but above all of daily relationship with farmers, agricultural knowledge and training are brought with the aim of obtaining important results.

The project has four revolutionary dreams.The first revolution is to process Burundian coffee with the natural method, transforming the traditional citrus acidity into a sweet syrupy intensity.

The coffee obtained is of a very high quality and the first bags have already given great satisfaction. The goal is also to help farmers joining organized cooperatives, stopping selling off their crops. A further step is obtaining organic certification, which Burundian coffees potentially already have, given that small producers do not fertilize and do not use synthetic pesticides. Finally, the crux of “how do I pay you”. Men often squander most of the money they receive; to overcome this problem, the family is involved in order to agree with the fact that the proceeds are handed over to the wife, who is more prudent in its management (with the participation of AVSI, the humanitarian organization with which the method was formalized).

SPECIALTY COFFEE BURUNDI “KAWASILI KAVUVUMA”

SKU: SPECPAS
€20.00Price
  • This coffee is custom roasted upon our request. We get it few days after roasting and it is sold and used in our coffee shop very quickly so it could be unavailable for some days.

  • Farm: Kawasili
    Farmer: Diane Nsengiyumva
    City: Gahombo
    Region: Kayanza
    Altitude: 1735 m.a.s.l.
    Variety: Mibirizi
    Processing System: Natural Method
    Score: 87,50
    AROMA: Intense jam, hot chocolate, beer, yeast, ripe fruits
    FLAVOR: Elegant, very sweet, apricot, jasmine, juicy, tropical, complex
    throughout temperatures, honey, toffee, tamarind, cherry
    ACIDITY: Juicy tropical acidity
    BODY: Round