Forest fruits complement a caramel body in this characteristically juicy lot from Zuberi Matsitsi.

This is our third year working with lots from Zuberi Mastsitsi’s Businde washing station and we’re excited to have this season’s crop through our doors once again.

We’ve previously enjoyed jammy, juicy fruit and refined acidity in these coffees and this season’s lot is no exception.

SOLD OUT

Producers Notes

One of the fantastic partners we work with in Burundi is Zuberi Matsitsi, owner of Matraco Coffee. One of his stations, Businde, is located in the northern province of Kayanza, close to the Rwandan border. This is a station with a wide reach to local coffee farmers, processing the cherry of up to 650 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 cherry 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 construction of a centralised washing station (not seen in all coffee producing countries) can serve also as a nucleus within a community. This localised position in a community can benefit producers by distributing needed agricultural products, as well as through ways to support the local community through funds, staff, and construction where needed.

Production Data

Producer

Region

Altitude

Varietal

Harvest

Process

Zuberi Matsitsi

Buyenzi, Kayanza

1650-1800m

Red Bourbon

May 2021

Natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.