Burundi Businde Washed - Filter

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Burundi Businde Washed - Filter

With the success of the naturally processed version of this coffee, we are super excited to offer this stunning washed version from the same mill, in fact we liked its complex profile so much, it's been roasted for filter and espresso! 

This is a Washed processed Red Bourbon has come from another partnership with Raw Material and a mill owner named Zuberi Matsitsi of Matraco Coffee, who are located in the Northern region of Kayanza, Burundi.


  • Producers + Wet Mill:

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.(Text direct from Raw Material)


  • Variety:

This is a Red Bourbon variety, Red Bourbon came about from a mutation of Typica planted on Reunion Island in the 1700's before making its way around world, most notably Brazil where it has performed very well. Bourbon is valued for its complex acidity and wonderful balance. It often has a sweet, caramel quality and nice and crisp acidity but can present quite distinct flavours depending on where it is planted. Rwandan and Burundi types tend to have a punchier, fruity quality.


  • Process:

All cherry is hand-sorted before a pre-pulp float, where any under ripe or damaged cherry is removed. The selected cherry is now pulped in preparation for fermentation. The now parchment coffee is fermented in concrete fermentation tanks for an average of 12 hours under water. During this time, the fermenting parchment is agitated several times throughout the day.

After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for between 13 and 16 days depending on the climate.

Once the cherry has dried, the dried outer fruit (cascara) and parchment is removed at the mill and the coffee beans are ready for export.


  • Region: Buyenzi, Kayanza Province
  • Producer: Small holder farmers
  • Wet Mill: Businde
  • Importer: Raw Material
  • Price (green ex Shipping): £9.16p kg
  • Variety: Red Bourbon
  • Process: Washed Process
  • Altitude: 1700 - 1800masl


  • Tasting: Syrupy, Fruity, High sweetness, Balanced
  • Flavours like: Apricot, Red Apple, Honey