Mwami - Burundi
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Tasting notes
Grapefruit jam, black tea, creamy caramel
Origin
Burundi
Process
Washed
Altitude
1700-1800m
Variety
Red Bourbon
Spotlight on Mwami
Burundi is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Burundi coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family.
A big crowd favourite here at JCT, occasionally featuring as a stand-alone espresso at our roastery and high street espresso bars. For us it’s our go to home brew, perfect as an aeropress.
This coffee is processed at Businde, this is a station with a wide reach to local coffee farmers, processing the cherries of up to 1200 local farming families. As a washing station, it is important to consider the payment of workers who process the cherry as well as the price received by those who cultivated them. Businde’s producers received a premium that was 20% above the local market rate this season, by working with the station.
As a station, Businde pays its staff almost 60% above the rate for casual labour in Burundi. To assist with the dispersing of coffee pulp, Matraco distributes this compost as fertiliser to help the farmers nearby. Alongside this, they assist with the yields of local farmers by donating seedlings to their farms. Higher profits accompanied by the potential of more cherries to sell. We are excited to share these coffees with you for their profile as much for the benefits they provide those who produced them.
The station processes around 550 metric tons of cherry each year, dried across 126 raised beds. The station’s 6 full-time staff are managed by manager Floris Nahimana, with 120 seasonal staff hired during the peak season.
