BURUNDI - Butegana

PROCESS: CIMA YEAST NATURAL

REGION: KAYANZA

VARIETAL: RED BOURBON

TASTE: MILO, PLUM, BITEY

About:

In Burundi,  the predominant coffee varietal is Red  Bourbon. There’s a big challenge here as it’s hard for  producers to justify the cost and difficulty of removing older trees to plant new ones which increases yields  but will take 3-4 years before the first harvest,  but most farms in Burundi are very small  and the profits are so small it’s rarely worth  going without profits for this time. Because of this, a lot of farms have crops that are 50 years old but their yields are minimal due to it. To incretivize farmers to  replace their trees, Greenco procures seeds from an  instution in Burundi and ages them 3-4 years before  replanting in these farms,  allowing producers to skip the initial no harvest stage of new trees.