Burundi - Butegana

The Burundi Kayanza Anaerobic Washed Cima Yeast microlot showcases how traditional coffee-growing regions are embracing innovation to elevate quality and stand out in the specialty market.

Grown at 1,612 MASL in Burundi’s coffee-rich Kayanza region, this 100% Red Bourbon coffee comes from the historic Butegana washing station - the country’s first - established in 1952. Today, it is managed by Greenco, an organization that supports more than 15,000 smallholder farmers across the region.

At Butegana, the team has adopted a modern approach to Burundi’s traditional washed process by using anaerobic fermentation enhanced with Cima yeast - a precision technique developed by Lalcafé in France over four years of research. After the cherries are hand-picked and sorted, they are pulped to remove the outer skin, leaving behind the mucilage-covered parchment.

This parchment coffee is then placed into sealed, oxygen-free tanks, creating an anaerobic environment. Cima yeast (Saccharomyces cerevisiae) is added at a precise ratio - typically 1 gram per liter of water per kilogram of coffee - to ferment the sugars in the mucilage. The fermentation lasts about 12 to 36 hours, depending on the lot, and takes place at cooler high-altitude temperatures, sometimes as low as 15°C. This controlled environment allows for greater flavor precision, enhancing fruity and acidic notes while minimizing the risk of spoilage or over-fermentation.

The result is a distinctive and refined cup with tart acidity, balanced sweetness, and tasting notes of blackberry, dried apple, and chrysanthemum tea.

This microlot is a true expression of Kayanza’s terroir, Butegana’s historical significance, and the forward-thinking techniques now shaping Burundi’s presence in the global specialty coffee scene.