Burundi Kayave Washing Station

About Burundi Kayave Washing Station

Arrived May 2026, new crop.

Coffee in Burundi is mainly grown by smallholders who do not process it themselves but rather bring cherry that they grow to local washing stations. The best run stations pay more for quality cherry, meaning they are all fully ripe, well developed and brought rapidly so they can be immediately processed. Over time we have had coffee from numerous washing stations. Burundi reorganized their map in 2023, reducing the number of provinces from 18 into 5. Butanyerera Province now incorporates what was formerly Ngozi, Kayanza, and Kirundo. This area shares a border with Rwanda. In the past, this washing station would be part of Kayanza Province, generally considered to be the top origin in the country for coffee and having some of its highest altitudes. 

This washed lot comes to us from Kayave Coffee Washing Station named afer the Kayave River, a tributary of the Kanyaru Rive that separates Burundi from Rwanda. Located between 1,800 to 2,000 meters. This washing station is one of the newest additions to Burundi's specialty coffee landscape, working with approximately 1,620 farmers. The washing station is located near an area of historical importance, where ancient kings of Burundi and their close families were laid to rest. This deep cultural heritage adds another layer of meaning to the coffee’s story and forms a connection between the area's people and its coffee.

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.

Washed coffee sun drying on tables at Kayave Washing Station

• Washing Station: Kayave
• Province: Butanyerera (formerly Kayanza)
• Producers: 1,620 area smallholders
• Altitude: 1800-2000 meters above sea level
• Coffee Variety: Bourbon
• Processing: Washed
• Harvest: June-September

Cup Characteristics: Aromas of maple syrup, bittersweet chocolate. Flavors of plum, raisin and dates. Puckery, dry finish. Complex.

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.