SINGLE ORIGIN: Burundi - Bubezi

SINGLE ORIGIN: Burundi - Bubezi

Kayzana Province, North Burundi

1780 metres above sea level



Jean Clement Birabereya


Our 2017 Bubezi has a syrupy body, with notes of black cherry, hops and a citric acidity.

This coffee is so good that we have also spruced up the current Daily Bread blend with a modest amount of Bubezi; in an attempt to bring it to the masses in our most popular coffee. The small but noticeable quantity really adds depth and character to the every day brew.

Bubezi is a 6 hectare farm close to the town of Kayanza, and the nearby Mpanga washing station. Coffee on the farm is grown at approximately 1780 metres above sea level in volcanic soil. Once coffee is harvested between the months of March and July, it is processed in the Mpanga mill. The fully washed method at Mpanga consists of a standard 13 hour fermentation period, at which point the parchment is moved to raised beds and piled in pyramids - a practice fairly common in Burundi, but not used in other coffee producing countries. It is allowed to dry for between 20 and 22 days, depending on the weather.

The flavour profile from the Kayanza region in Burundi is comparable in many ways to the coffees of southern Rwandan coffees. We've noticed certain similarities to the exquisite micro-lot we had in last year from Rwanda's Huye Mountain. Those Pilgrims with long memories will perhaps remember it was the star of  last year's seasonal blend: Jingle Juice. In actual fact, Huye Mountain is only about 60 miles from the Kayanza village. Kayanza coffees however tend to have a more delicate character, presenting more floral notes, like jasmine, rose and orange blossom.
Mpanga is both the name of the farm and of the central washing station located in Kayanza Province, Northern Burundi. Both are managed by Jean-Clement Birabereye, a coffee veteran of  15 years. The station processes coffee from approximately 3,400 smallholder farmers, who cultivate coffee on the hillsides that surround Kayanza. To service these producers properly, JCB has ensured that the station is well-equipped to process volumes of specialty coffee and benefits from 450 drying beds and a McKinnon 6-disc pulping machine. Mpanga processes roughly 1,500 tonnes of coffee per season, with each producer lot separated and named according to the hillside upon which the coffee was grown. Under Jean-Clement's guidance, Mpanga has achieved incredible results at the Burundi Cup of Excellence, finishing 1st and 3rd in the 2014 competition. As a result of the hard work and diligence Jean-Clement has implemented, Mpanga has become highly regarded for its consistently clean and complex coffees. It's due to these cup qualities, alongside his focus and belief in motivating farmers' meticulous harvesting and agricultural practices, that we are chuffed to have secured a few sacks for the winter months.