Burundi Muramba Washing Station

About Burundi Muramba Washing Station

Arrived early late January 2024, new crop, in grainpro.

After cupping a group of Burundi samples this coffee really shined for its combination of tart and sweet characteristics.

This coffee originates from the Murambi Washing Station, situated in Murambi Hill, within the Ngozi Rukeco zone of Burundi. Named after its elongated shape and proximity to a large, flat valley, Murambi Hill stands at an altitude of 1867 meters above sea level, making it one of the highest points in Burundi.

The producers who supply their cherries to Murambi Washing Station reside on seven surrounding hills. Annually, approximately 735 smallholder farms deliver their cherries to this station. These producers undergo training to select only ripe cherries, which are then floated upon arrival at the washing station. Following this, the cherries undergo a 24-hour fermentation process in water, followed by drying for 12 days on raised beds before exportation by TGEP Inc.

Cultivated in nutrient-rich volcanic soil, this coffee undergoes full washing, double fermentation using local methods, and sun drying on raised beds for 12-18 days before being sent to Ngozi province for dry milling. Characterized by low body, high acidity, and exceptional sweetness, this coffee boasts prominent notes of raspberry, peach, honey, and black tea.

Coffee was first introduced to Burundi by the Belgians in the 1930s. For a country where approximately 90% of the population relies on farming for a living, coffee and tea have remained the top two respective cash crops for generations. The vast majority of Burundi's coffee producers are small farm holders who manage an average of 200 trees on single, 1-acre plots or smaller. These producers are responsible for growing and harvesting their own lot of cherries which are in turn sold to either privately-run or government owned wash stations called Sogestals.

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.

• Country: Burundi
• Producer: Murambi Hill
• Region: Ngozi Rukeco
• Altitude: 1800 meters
• Varietal: Bourbon
• Harvest: April
• Processing: Fully Washed
• Drying: Sun dried on raised beds

Cup Characteristics:  Very sweet smelling, brown sugar, caramel. Dark stone fruit like nectarine with black tea tannins add dry finish. Pronounced body with a lingering, lemony, and clean finish.

Roasting Notes: Bourbon coffees tend to be sturdy and dense, and as such can be roasted to most levels. Our personal preference is to pull at the very start of 2nd Crack; at this level some high notes are present while the chocolate elements of the coffee are well defined.