Burundi - Bwayi (Washed) - Espresso
Burundi - Bwayi (Washed) - Espresso Burundi - Bwayi (Washed) - Espresso

We're big fans of Burundi coffees. It's an emerging origin that often produces coffees that deliver quality beyond the price suggests. Bwayi is am amazing lot that typifies what Burundi coffees are all about. Clean, fruity, complex and bright.

Why did we buy this coffee?

We're always on the lookout for standout African or Colombian coffees to serve black, with the focus being more on acidity and complexities of fruit and florals.  Bwayi was one of a number of lots from this years Burundi's that stood out a mile on the cupping table.

What's good about it?

Bwayi is a fantastic example of a high grade Burundi, that possesses many of the characteristics that you see in good Kenyan's. It has a great nougat sweetness, joined by lots of zesty fruit flavours and holds a very refreshing, almost effervescent feel.

What machines can I make this coffee on?

Due to its complex nature, it really needs a machine that can handle fine grind and delivers a solid / stable temperature, such as a La Marzocco, Rocket, ECM, Bezerra or Expobar (Pro-Sumer). If you have the likes of a Rancilio Silvia, Gaggia Classic, De'Longhi or Dualit, you might struggle with this coffee.

Don't have an espresso machine?

This coffee will also work well in a Cafetiere, Clever Dripper or Aeropress, offering you a full bodied full immersion coffee.

Flavour notes:

Clementine, Nougat, Blackberry, with a descriptor of Refreshing.


We roast on Tue, Wed & Thurs. Your coffee will be roasted within 5 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days).

Background info:

The Bwayi Washing Station is located in the town of Matongo, in the Kayanza Province of Burundi. On average there are 4,000 coffee producers contributing to Bwayi, 983 of whom contribute directly to the station, and 3,018 of which contribute to 10 different collection points. Other crops in the area include banana, beans, sweet potatoes, cassava, and taro.

Coffee in Burundi is a logistical challenge from start to finish, even for the best of us. It is a particularly poor country, with one of the lowest GDP in Africa, and recent years have brought renewed political struggles and unrest that hark back to very troubled times in the late 1990s and early 2000s. The country’s landlocked position on the continent is also tricky to navigate: Rather than being sold FOB (Free on Board), as most coffees are once they arrive at port and are loaded onto a container, coffees from Rwanda, Burundi, and Democratic Republic of Congo are traded FOT, or Free on Truck—a much riskier arrangement as it requires an incredibly long haul from the processing mill to a port that’s as many as three countries and up to a week’s travel time removed.

Despite the surface similarities that Burundi and Rwanda share on paper with regards to varieties, processing, farmer profile, and history (the two nations are often lumped together on offerings sheets and in the “story” of African coffees), they are practically night and day in the cup: The sparkling acidity of Burundi and the incredible complexity and diversity that’s possible here is absolutely a product of the terroir, and the taste of the place is as beautiful and varied as the place itself.
  • Coffee details:

    • Farm: Bwayi
    • Varietal: Bourbon, Jackson, Mibirizi
    • Process: Washed
    • Elevation: 1760 MASL
    • Weight: 250g / 1KG
    • Roast: Espresso