BURUNDI Kirundo Gasura
Description
Processing: Washed; SCA Score: 85 pts
Flavor: Citrusy lime acidity, notes of black tea, rum-soaked raisins, dark chocolate; silky body.
ROAST PROFILE: Suitable for Espresso and Filter preparation.
GRINDING: Whole beans (Standard Delivery).
DEGASSING PERIOD:
- Espresso: 10-14 days
- Filter: 7 days
To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.
If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.
Processing: Washed; SCA Score: 85 pts
Flavor: Citrusy lime acidity, notes of black tea, rum-soaked raisins, dark chocolate; silky body.
Coffee cultivation in Burundi began in the 1920s, during Belgian rule, in a climate ideal for high-quality production. However, colonial exploitation and forced labor meant that local farmers saw little profit. After gaining independence in 1962, privatization led to the collapse of the industry, and many farmers abandoned coffee cultivation. Inspired by Rwanda’s example, Burundi began revitalizing its coffee sector in the early 2000s through investments in infrastructure, cooperative development, and international partnerships. Small farmers regained control, and today, Burundian coffee is gaining international recognition for its exceptional quality—a remarkable transformation from a declining industry to a new benchmark in specialty coffee production.
Over 400 smallholder farmers from the surrounding hills of Canika, Mutukura, Vumbi, Kavumo, Kiraro, and Burarana deliver their coffee cherries to the Gasura washing station. These growers form the Terimbere cooperative and work together to produce high-quality specialty coffee while preserving local traditions.
Gasura coffee stands out for its floral aroma, balanced profile, and pleasant sweetness. Coffees from the Kirundo region are often distinguished by a bright, crisp acidity reminiscent of sweet citrus or lightly tart apples. Other common tasting notes in Gasura coffee include dried fruit, almonds, honey, and black tea.
Women play a vital role in maintaining the high standards of coffee production in Burundi. Angele Ciza was the first woman to lead a coffee business in Burundi, starting in 1995. In 2012, she founded the export company behind Gasura coffee. Her farmer network is composed of 70% women, and the company has developed numerous initiatives to promote women’s empowerment and independence. Angele Ciza and her company also invest in community development, operate a full traceability platform, support farmers in obtaining certifications, and provide training in sustainable agricultural practices.