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About Burundi Kawa Zamurabawe Washing Station

Most recent arrival is mid September 2025, packed in Ecotact lined bags.

The Kawa Zamurabawe Washing Station is located in the Bururi region of Burundi. While many washing stations are clustered in northern Ngozi province, Bururi is more in the southwest and close to Lake Tanganyika, where the climate is drier and cooler. The resulting cup is very vibrant, bright and with significant sweetness in the cup.

Loosely translating to “Progress through Coffee,” Kawa Zamurabawe has been operating since 2015 and is part of an association of cooperatives called The Consortium of Coffee Cooperatives, or COCOCA. All producers that bring their cherries to be processed at this washing station live on one of six hills surrounding the station: Musenyi, Muheki, Karambi, Rubirizi, Nyacambuko, or Kanyinya. Throughout the year, about 801 smallholder farms deliver their cherries to Kawa Zamurabawe. With their coffee growing at approximately 1610 meters, these producers are trained to only pick ripe cherries.

After being picked on very small farms that are typically less than 1 hectare, cherries are brought to the washing station and are floated upon arrival. This fully washed lot is fermented in water for 12 hours and then dried for 15 days on raised beds before final sorting and export.

The overall quality of the coffee in Burundi is high and improving steadily as premiums for top quality coffee like this is being harvested. Since coffee marketing legislation was enacted in 2008, direct sales contracts became permitted between Burundian producers and international coffee buyers, roasters and importers. Further, the legislation permits the payment of a quality premium to those responsible for producing "specialty" coffee (producers, washing station management teams and dry millers). Coffee must be harvested only when ripe and be processed promptly. This follows a similar model in Rwanda where coffee quality has also seen major improvement in recent years.

Specialty coffee has been growing in Burundi in recent years because it earns farmers more money. Indeed natural conditions augur well for growing top coffee as there is volcanic soil and mist covered mountains, all set almost astride the equator. Selected lots can be had, often without pedigree, but with a very sophisticated palate - a terrific situation for savvy consumers. Great quality at attractive prices.

Country: Burundi
Washing Station: Kawa Zamurabawe
Altitude: 1610 meters
Varietal: Bourbon
Harvest: April
Processing: Fully Washed. 12 to 24 hour soaking fermentation.
Drying: Sun dried on raised beds,15-20 days

Drying tables at Kawa Zamurabawe Washing Station

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.

Cup Characteristics: Aromas of coconut and milk chocolate. Very sweet and sugary, notes of tamarind, hard candy. Red grape acidity. Very clean, bright and juicy. An easy drinking coffee.

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. This coffee is very versatile and can be successfully roasted across all darkness levels but shows best as previously described.