Burundi Mahonda Washing Station

Gitega's climate is cooler than other areas in Burundi and has less overall rainfall so coffee cherries mature at a slower rate and can have more flavor concentration. At 1932 meters elevation, the Mahonda Washing Station is one of the highest elevation washing stations in Burundi. This station works with farms from 13 different surrounding hills and districts. Only a very limited number of  smallholder farmers deliver their coffee cherries to the Mahonda station. After being picked on family-operated farms that are typically less than 1 hectare, the cherries are brought to the washing station and floated upon arrival. This washed lot is fermented for 18-24 hours and then dried on raised beds for 15 to 20 days before export. Because of the use of best practices, producers are able to earn a premium for their coffee cherry.  High elevation and cool weather makes for longer, more complex fermentation as well as making for more complex sugars and sweetness, evident in this cup.

The overall quality of the coffee in Burundi is high and improving steadily as premiums for top quality coffee like this is being harvested. Since coffee marketing legislation was enacted in 2008, direct sales contracts became permitted between Burundian producers and international coffee buyers, roasters and importers. Further, the legislation permits the payment of a quality premium to those responsible for producing "specialty" coffee (producers, washing station management teams and dry millers). Coffee must be harvested only when ripe and be processed promptly. This follows a similar model in Rwanda where coffee quality has also seen major improvement in recent years. 

Specialty coffee has been growing in Burundi in recent years because it earns farmers more money. Indeed natural conditions augur well for growing top coffee as there is volcanic soil and mist covered mountains, all set almost astride the equator. Selected lots can be had, often without pedigree, but with a very sophisticated palate - a terrific situation for savvy consumers. Great quality at attractive prices. High grown coffee from Burundi, particularly those from Kayanza, Ngozi and Gitega provinces are making a name for themselves as single origin espresso coffees and in this case, Cup of Excellence winners fetching very high prices at auction.

The majority of coffee in Burundi is grown by subsistance farmers, who grow food crops for their own supply as well as some cash crops (like coffee), not on larger factory farms or plantations, as is the norm in other countries. Coffee, once picked, is rushed to the local washing station for processing. The traditional processing method involves pulping the coffee and "dry fermenting" it up to twelve hours, at which point it gets washed in clean mountain water for another 12-24 hours. The beans are then soaked for an additional 12-18 hours before being dried in parchment on raised beds for 8-10 days.

About 90% of the population relies on farming for a living and coffee is the main product being farmed. There are more than 600,000 coffee farmers in Burundi so it is easy to see how critical quality, exportable coffee is to the nation. The overall quality is good and it is our job to find the gems. The popularity of specialty coffee production has risen in Burundi in recent years, as it earns higher premiums for farmer members of washing stations. Coffee marketing legislation enacted in 2008 allows for direct sales contracts between Burundian producers and international coffee buyers, roasters and importers (exportation and marketing were previously controlled by the government). This legislation also permits the payment of a quality premium to those responsible for producing "specialty" coffee, which follows a similar model in Rwanda where coffee quality has seen major improvement in recent years.