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Zoom Burundi Nyagishiru Natural
Zoom Burundi Nyagishiru Natural
Zoom Burundi Nyagishiru Natural

Burundi Nyagishiru Natural

This Red Bourbon variety single origin coffee comes to us from the Nyagishiru washing station, specializing in the sweet and distinctly fruit-forward flavor profile we adore from natural-process coffees! 

One of only two stations in the area that processes coffee, Nyagishiru is a vital resource for the region’s coffee farmers and their families. 

 

Flavor Profile

  • Origin

    Muyinga, Burundi

  • Tasting Notes

    Juicy body and approachable acidity, with flavors of orange peel, blackberry, and toasted marshmallow.

  • Roast Level

    Light Med Lt Med Med Dark Dark

Origin Story

Nyagishiru Washing Station

This Red Bourbon variety coffee comes to us from the Nyagishiru washing station, located near the Ruvubu River in the Muyinga province of northeast Burundi. Muyinga, which borders both Rwanda and Tanzania, is one of least populated and lesser-known coffee producing regions in Burundi. Nyagishiru processes the coffee produced by 850 families living in 12 surrounding hills from which the station takes its name. The station specializes in the natural process of coffee production, where after harvesting the coffee cherry is left to dry on the beans fully intact, resulting in a sweet and distinctly fruit-forward flavor profile.

Altitude
Altitude

5,250-6,550 feet

Variety
Variety

Bourbon

Processing
Processing

Natural

Why We Love This Coffee

Nestled in the heart of East Africa, Burundi is an oft-forgotten, yet fascinating coffee origin. The history of coffee in Burundi is complex, and much like in the neighboring producing countries of Rwanda, the Democratic Republic of Congo, and Tanzania, coffee cultivation in Burundi began when the Belgians introduced Arabica seedlings in the 1930s. At the time, Belgium forced farmers to grow coffee as a cash crop, but they were provided with little to no support and often received unfair compensation for their work.

After gaining independence in 1962, many farmers no longer wanted to associate themselves with coffee as it reminded them of the former imperialist structures that had dominated their lives, though they had few choices beyond it for economic well-being. Farmers who continued to grow coffee often did so without much care and attention, so the majority of the coffee produced was of low quality, yet coffee remained the backbone of the country’s economy.

The decades following Burundi’s independence were rife with instability and conflict, including a civil war that lasted for more than a decade and finally ceased in 2005. Power imbalances and political corruption continue to this day, but coffee provides hope and resiliency for change. Farmers in Burundi witnessed how high quality coffee production promoted change for farmers in neighboring Rwanda and began emulating their practices. After the coffee sector was privatized in 2008, they began forming cooperatives, as well as building and taking ownership of processing facilities previously owned by the state, all of which have had a positive impact on producers’ quality of life.

  • Sustainably Sourced
    Sustainably Sourced

Good Coffee, Better Planet

Matsitsi Trading Company, the owner of Nyagishiru, has funded a school and health care center for the community. One of only two stations in the area that processes coffee, this station is a vital resource for the region’s coffee farmers and their families.

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