BURUNDI: WHAT TO EXPECT FROM NEXT CROP ?
BURUNDI COFFEE – BACKGROUND CONTEXT
Burundi is a landlocked country in Central Africa bordered by the Democratic Republic of the Congo, Rwanda and Tanzania. Hilly and mountainous, Burundi boasts ideal agroecology for coffee cultivation.
Coffee growing and production began during Belgian occupation in the early 1930s and from 1980 to 1993, Burundi invested heavily in the coffee subsector with the heavy assistance -both monetary and strategic- of the World Bank, which helped implement an ambitious program of coffee washing station construction and tree planting. During these years, the number of coffee shrubs increased from 90 million to over 220 million and 133 washing stations were built and strategically placed throughout the country. Currently, there are over 160 washing stations in Burundi.
Until 2007, the coffee subsector was controlled by the state, with the result that all facilities (washing stations and dry mills) and exporting were coordinated by the government. Coffee has historically been of low quality, subsequently receiving low prices dependent on commodities exchange markets. However, in 2006, the government started liberalizing the subsector and began allowing privatization of coffee washing stations (CWS) and dry mills leading to a continuing expansion of producer access into high quality specialty markets.
Despite these liberalization efforts, the coffee sector was not taking off. Thats why the government decided in 2020 to re-engage in the coffee sector. Over the last 3 years, a new coffee authority emerged -ODECA- regulating the coffee sector. ODECA has taken over a majority of privatized washing station.
A QUICK WALK-THROUGH QUANTITY, QUALITY & PRICE’
Burundi production is volatile, beset by weather cycles, ageing trees – often more than 40 years old – soil degradation, the absence of adequate farming practices and, to some extent, political instability.
QUANTITY
This year 2022 was a year of high production, preceded by the year 2021 of low production. This is due mainly to the cyclical nature of the coffee harvest. The climate change is also a factor influencing the harvest eg. this year the rain (that facilitates the flowering of cherries) was postponed for the 2023 harvest.
QUALITY
Burundi production is volatile, beset by weather cycles, ageing trees – often more than 40 years old – soil degradation, the absence of adequate farming practices and, to some extent, political instability.
Even if the production is lower this year, we remain extremely pleased by the cup profile; Burundian coffee have something special, very unique and super jammy. Our top lots are mostly naturals bourbon with a very creamy and sweet cup with dominant red fruits notes.
PRICE
FROM BURUNDI WITH LOVE
WASHING STATION
Washing stations are pivotal in improving cup profile standards and the global reputation of Burundian coffee.
Gashoho Washing Station
This is a relatively new washing station offering possibility for small farmers living in the area to deliver their cherries close by. Before they had walk at least one hour to the nearest wet will and taking into consideration that picking and processing must be achieved the same day. The washing station is only producing natural coffees, as there is a significant investment to construct a new wet mill for washed coffees. Natural processed coffees take longer to dry on raised african beds but employees of the washing station have a lot of experience from other wet mills in the area.
Butihinda Washing Station
Butihinda Washing Station or “Gold Coffee” is one of the 7 washing stations that KALICO operates in Northern east area of Burundi in Muyinga province. The name ‘Butihinda’ is retained from the famous commune well known for the exploitation of Gold mines.
The cherries delivered at the station come from the surrounding mountains reputed to be gold mines and volcanic soil. The washing station uses water source from Rushombo Mountain at 2000 meters to process the cherries of approximately 1400 smallholder producers.
WHEN INNOVATION MEETS TRADITION
Kalico has a new coffee fermentation method in the pipeline; the coffee will be fermented in traditional pottery.
Kalico is working with the Batwa (an indigenous ethnic minority group known as «pygmies”), who are famous for their traditional pottery and handcrafts, to work on the old traditional anaerobic process using traditional pots called “inkono” in Kirundi. Proceeds from the project will be used to improve the development of the Batwa community, such as introducing solar panels in households, school education for children, upgrading pottery techniques.
