Café Burundi ‘Musenyi’

Bourbon at 1,700 meters, washed process, and a surprising profile

The Ngozi-Musenyi region in northern Burundi produces coffees with an aromatic complexity that is attracting increasing attention in the European specialty coffee market. The conditions are just right: 1,700 meters above sea level, the Bourbon variety, and a washed process that removes the mucilage before drying, allowing the bean’s qualities to come through clearly in the cup. This lot has a profile that combines fruity enzymatic fragrance with notes of buttery hazelnut, honey, apricot, orange, coffee blossom, and a touch of spice. It is not the profile most people expect when they think of African coffee, and that is precisely what makes it interesting.

Burundi coffee works well with every brew method. In espresso or a moka pot, the hazelnut and honey notes become more concentrated, and the smooth body comes forward. With pour-over or Aeropress, the fruity enzymatic fragrance opens up, and the medium fruity finish is more pronounced. The acidity is medium and mellow, making this an easy-drinking cup in any format.

At Cafés El Criollo, we use a natural roast for this lot, respecting the profile that Musenyi Bourbon develops at this altitude. The aim is to bring the floral and fruity notes to the cup intact, without adding bitterness that competes with the sweetness preserved by the washed process.

Characteristics of Burundi ‘Musenyi’ coffee

Why choose coffee from Burundi?

• Burundi is an origin that still does not have the presence it deserves in Spanish specialty coffee catalogs, and that has a direct consequence: those who discover it early have an advantage. Bourbon from Ngozi-Musenyi, processed at the COSDAR Musenyi station, has a profile unlike that of the better-known African coffees. Buttery hazelnut and coffee blossom notes are uncommon in the standard African coffee catalog, and the medium, mellow acidity makes it approachable for anyone who is not looking for an intense profile.
• Traceability is complete: the washing station is identified, the cooperative and its founder can be verified, and the Bourbon variety and washed process are documented. This is not a “generic Burundi coffee.”
• And COSDAR’s model goes beyond coffee processing. It provides clean water to the community, manages coffee pulp composting, and maintains a nursery of 140,000 coffee trees for local farmers. Choosing this coffee directly supports a cooperative that sees coffee production as a way to foster sustainable agricultural development.