Burundi Green Coffee Beans

Burundi Green Coffee Beans

Grown at high altitudes, Burundi green coffee beans are prized for their bright acidity and complex flavours. Nearly all production focuses on arabica, particularly the bourbon varietal, offering fruity and floral notes. Sourced from smallholder farms, these beans reflect the care of local communities and traditional washed processing. Our selection includes wholesale Burundi green coffee for larger operations, as well as smaller 1kg batches for testing and sampling.

  • What’s your relationship with Burundi and its coffee producers?

    Navigating the coffee landscape in Burundi can be challenging, particularly when working with organisations like ODECA, which can sometimes add layers of complexity to the process. That’s why we focus on building strong, trusted relationships with partners who truly understand the nuances of the Burundian coffee market. We work closely with importers and exporters who have proven their commitment to both quality and transparency. These partnerships allow us to offer reliable access to high-quality Burundian coffee while ensuring that the supply chain is well-managed and sustainable. In a country like Burundi, trust is key, and we’ve taken the time to align with those who can consistently deliver on both their promises and values.

  • How do you work with Burundian producers to ensure sustainability and quality improvements?

    In Burundi, we’ve developed a particularly strong relationship with Migoti Coffee, one of our key partners. Our co-founder, Dale, spent significant time on the ground with the Migoti team, directly supporting their efforts to obtain Rainforest Alliance certification. This hands-on involvement has helped ensure sustainable practices are embedded in their operations, from farm management to processing.

    Beyond this, we collaborate with our partners to provide continuous feedback and support to producers, helping them stay informed about market demands and new techniques to improve both quality and sustainability. By working closely with trusted partners like Migoti, we’re able to offer consistently high-quality Burundian coffee, while making sure sustainability remains a priority in the production process.

  • Can you facilitate custom sourcing for specific Burundi regions or processing methods?

    Absolutely! Burundi offers a range of unique coffee-growing regions and processing methods, and we can work with our trusted partners to help you find exactly what you need. Whether you're after a specific region like Kayanza or Ngozi, or interested in particular processing methods such as natural or washed, we can leverage our network to source coffees that meet your exact requirements. Just get in touch at hello@greencoffeecollective.com, and we’ll work with you to explore the options available.

  • Discover the Distinctive Edge of Burundi Green Coffee Beans

    Burundi may be small on the map, but it's a big deal in the world of green coffee. Burundi's unroasted coffee beans offer roasters a rare combination of brightness, clarity, and complexity that sets them apart on cupping tables all over Europe and beyond.

    With its rich volcanic soil, high altitudes, and perfect microclimates, Burundi consistently produces green coffee beans that are full of citrusy acidity, florals, and sweet stone fruit notes. For roasters looking for traceable quality and dynamic cup profiles, Burundi is not just an origin—it's an opportunity.

    The community-driven production concept is what really makes Burundi green coffee stand out. Most of the coffee comes from smallholder farmers who only have a few hundred trees. These farmers care a lot about the quality and long-term health of their crops. These coffees are usually cleaned at central stations, which makes it easier to keep an eye on quality and process them all the same way.

    Burundi's profile has earned respect around the world in recent years because of its potential for ethical sourcing, bright cup character, and steady demand from specialized customers. Burundi green coffee adds something new, real, and perfectly balanced to your lineup, whether you're profiling for filter, working on your espresso line, or making seasonal specials.

  • Why Burundi Green Coffee Beans Are Famous

    Burundi green coffee beans have earned a reputation in the speciality coffee industry because of their unique cup profile, a bright blend of acidity, floral aromas, and luscious fruit notes that is easy to recognize. People typically compare its flavor to the best of East Africa, but Burundi has a unique twist: a clean, tea-like clarity with red berries, lemon, and a hint of spice.


    The beans' attractiveness is mostly due to their regional differences. Coffee from places like Kayanza, Ngozi, and Kirundo shows how terroir affects the flavor of the cup. Some lots have a crisp apple and black tea flavor, while others have a richer stone fruit and flowery sweetness. These variances make Burundi a popular place for roasters who want to find a wide range of flavors in one country.

    Burundi's name keeps growing around the world, especially in professional roasting and speciality coffee competitions. People who judge the World Brewers Cup and the Cup of Excellence often say nice things about their coffees, like how complicated and elegant they are. These awards have helped the country's reputation as a top place to get unroasted beans.

    Green coffee from Burundi is also valued as a key base in high-end blends sold around the world. It adds structure and brightness, and the layered acidity and clean sweetness go well with Central or South American flavors. If you show off Burundi's green beans as a single origin or use them to make a mix better, they are taken seriously in roasting programs all over Europe and beyond.

  • Why Roasters Love Burundi Green Coffee Beans

    Burundi green coffee beans are valued by roasters for their notable versatility across various brewing methods. The beans exhibit notable consistency and character, whether calibrated for espresso, optimized for filter extractions, or employed to enhance brightness in a seasonal blend. Their clear cup structure and pronounced acidity facilitate creative flexibility while ensuring traceable quality.

    Burundi green coffee exhibits its most valued characteristics, subtle floral notes, vibrant citrus, and a refined sweetness, particularly for those who favor light to medium roast levels. Although darker profiles can be achieved, particularly in blends, the majority of speciality roasters prefer lighter roasting to maintain the unique vibrancy and clarity of the origin.

    There is still a lot of demand from speciality buyers, and it's not just because of Burundi's unique flavor. Many lots are also sold with clear supply lines and using sustainable farming methods. People who care about ethical sourcing and flavor-driven sourcing love Burundi because it fits perfectly with their values and cup standards.

    How well it reacts to precision is what makes it stand out. Speciality roasters often highlight Burundi coffees because they can bring out subtle notes, show acidity, and keep the balance. These are qualities that make competition roasts better and make signature products more interesting. To sum up, Burundi green coffee beans are more than just good; they also offer style, control, and history.

  • Flavor Profile & Cupping Notes

    People love Burundi green coffee beans because, once roasted, they make a cup of coffee that is lively and clear. Most of the time, their flavors are characterized by a sharp, organized acidity that tastes like crisp apple or lemon zest. This acidity is usually matched by a medium to silky body, which gives the coffee a clean and elegant mouthfeel that roasters love.


    Some of the most common flavors that come out when you roast coffee are citrus, red berries, stone fruit, black tea, and light flowers. Depending on the area and elevation, you may also find hints of honey, brown sugar, or light spice. These beans are great for both bold single-origin drinks and complex blends.

    The soil is a big part of what makes Burundi's taste unique. The cup is clear and sweet because of the high elevations, rich volcanic soils, and unique microclimates. For example, beans from Kayanza or Ngozi are known for having a smooth acidity and floral tones. Beans from other places may have a more tropical fruit and tea-like structure.
    Light to medium roast styles are usually what roasters choose when they want to bring out these subtleties. Lighter roasts tend to bring out the brightness and floral notes, while middle levels can add a bit of depth and roundness without changing the character of the origin.

    Processing also has a big effect on taste. Most Burundi coffees are fully washed, which makes them clear and acidic. However, honey and novel anaerobic methods are becoming popular and often produce richer or funkier flavors. (Read on for more on processes.)

    Most Burundi green coffees get scores of 84 to 87+ on the cupping scale, and the best microlots get scores higher than that. These numbers show that the beans were harvested, sorted, and washed to high standards, which means that roasters who want to produce top-notch results can count on them.

  • Coffee-Growing Regions of Burundi

    The central plateau and mountainous terrain of Burundi make it a good place to grow coffee, with perfect elevations between 1,400 and 2,000 meters above sea level. Combining these factors with warm weather and rich volcanic soils makes for an ideal setting for growing premium green coffee beans that are full of flavor and depth.

    Kayanza

    Kayanza is in the northern mountains and is one of Burundi's best-known coffee regions. It is home to some of the best washing stations in the country. The area is known for its red soils that drain well, steady rains, and high elevations, all of which help make bright, clean coffees with complex floral and acidic layers.

    Ngozi

    Ngozi is right next to Kayanza and shares the same high mountains and agricultural and environmental conditions. But the flavors here tend to be more balanced, with notes of both berries and tea. Roasters who like easy-to-understand complexity and smooth structure love this area.

    Kirundo

    Green coffee from Kirundo, which is farther north, is often more fruity and juicy. Because it isn't as high as Kayanza and Ngozi, its acidity may be a little lower. This makes it a great choice for mixes or medium roasts that want sweetness over sharpness.

    Muramvya

    Located in the central-west, Muramvya is unique because it has steep hills and cooler temperatures. Because of these things, the coffee cherries take longer to mature, which makes the coffee sweeter and more flavorful. A lot of the time, roasters look to Muramvya for elegant finishes and polished cup profiles.


    Each of these areas helps Burundi's image as a speciality origin with unique microregional diversity. While Ethiopia's Sidamo and Yirgacheffe zones are very different from each other, Burundi's differences are not as clear but still have an effect, giving roasters a chance to find unique flavors that are linked to specific areas of land and elevation.

  • Varietals & Species

    The variety selection is the cornerstone of Burundi's superior green coffee. Nearly all Arabica species are grown throughout the nation, with a preponderance of Bourbon varieties. This historical variety produces rich green beans valued for their sweetness, balance, and complexity and grows well in Burundi's high-altitude regions.

    Bourbon Varietals

    Due to their long roots in Burundi's agricultural past, Red Bourbon and Jackson are the varieties most commonly planted throughout the country. These cultivars are renowned for their rich fruit overtones, bright acidity, and delicate florals, all of which contribute to consistently high cup ratings. They are a great option for specialist roasters looking for clarity and structure in the cup because of their genetic characteristics, which enable exceptional sugar growth and complexity.

    Heirloom Influence & Local Adaptation

    Burundi doesn't have any native coffee species, but its Bourbon plants have adapted to the local growing environment to produce strains that are resilient and distinctive. Depending on the growing region, the cup characteristics of these regionally crafted Bourbon lines vary from bright and tea-like to rich and luscious, reflecting the terroir in subtle ways.

    Emerging Cultivars

    SL varietals like SL28 are being tested in a few experimental lots and cooperatives dedicated to research, providing an exciting future for Burundi's green coffee scene. But the vast majority of people continue to stick with Bourbon's track record of excellence and cup complexity.

    Burundi's varietals are prized by speciality roasters for their consistency throughout harvests as well as their potential as cups. Bourbon is a dependable and expressive base for filter roasts as well as the development of complex espresso due to its inherent propensity to express layered sweetness, crisp acidity, and floral grace.

  • Harvest Seasons & Availability

    Burundi’s green coffee harvest is shaped by its equatorial location and elevation, resulting in a single main harvest season annually. The primary harvest typically begins in March and continues through June, with peak picking and processing occurring during April and May. During these months, coffee cherries reach optimal ripeness, and washing stations operate at full capacity to handle the influx of fresh fruit.

    Unlike some coffee origins with multiple crop cycles, Burundi does not have a significant secondary harvest. This means the availability of fresh green coffee is seasonal, with the majority of lots being processed and exported between July and September. Roasters seeking peak freshness generally source their Burundi green beans during the late summer to early autumn months, when arrivals are at their most vibrant and cupping quality is at its highest.

    Given the country’s single annual harvest, year-round sourcing requires careful inventory planning. For those managing larger volumes or planning extended menu features, it’s important to secure contracts early in the post-harvest cycle to ensure access to top lots before they’re sold out.

    While Burundi green coffee isn't harvested continuously throughout the year, its seasonal nature aligns well with limited edition or rotating origin programs, allowing roasters to introduce fresh and traceable micro-lots at their flavor peak.

  • Processing Methods in Burundi

    Burundi’s green coffee beans are primarily processed using the fully washed method, a technique that has become a national standard across its central washing stations. After hand-picking, cherries are delivered to local wet mills where they are mechanically pulped, fermented in water tanks for 12–24 hours, and then thoroughly washed and sorted by density. This method results in clean, high-clarity cups, bringing out the bright acidity, floral notes, and crisp structure that Burundi is renowned for.

    The fully washed process is preferred across most growing regions, particularly in Kayanza and Ngozi, because it enhances the transparency and vibrancy of the final roasted coffee, which speciality roasters highly value. This technique also helps unify cup profiles across micro-regions, allowing buyers to confidently source multiple lots with consistent quality benchmarks.

    In recent years, experimental methods have gained momentum, particularly among producer groups focused on micro-lots and international competitions. These include:

    • Natural (Dry) Process: While less common in Burundi due to humidity and infrastructure challenges, select producers have successfully introduced natural-processed coffees. These beans are dried in the cherry on raised beds, resulting in fruit-forward profiles with deeper sweetness, wild berry tones, and fuller body, making them a standout for roasters seeking bolder cup expressions.
    • Honey Process: Partial mucilage retention while drying is a rare but developing aspect of honey processing. This technique, which is still in the experimental stage and only applies to specific microlots, can add mellow fruit tones and a rounded mouthfeel.
    • Anaerobic Fermentation: Anaerobic fermentation techniques are being tested by certain forward-thinking washing stations, which seal paper or cherries in oxygen-restricted tanks to control the development of flavor. Competition-level roasters looking for uniqueness and originality may find these methods interesting because they can yield outcomes that are complex and very aromatic.

    Kenya and Ethiopia, which are nearby, are known for their natural coffees and washed coffees, respectively. Burundi, on the other hand, is best at washed coffees and is becoming more interested in controlled fermentation and new processing styles. Each method changes the taste of the green bean uniquely, giving roasters the option of clean, structured profiles or more fruit-driven cups.

  • Notable Varieties of Burundi Green Coffee Beans

    There is a modest but significant range of Arabica varietals grown in Burundi that are renowned for their high-quality green coffee. Despite their scarcity, these varietals pack a punch when it comes to taste development and roasting versatility, making them invaluable to speciality roasters.

    Red Bourbon

    Known for its sweetness, crisp acidity, and floral character, Red Bourbon is the most widely planted cultivar in Burundi. It grows well at high altitudes. The cherry-like structure produces dense green beans that roast uniformly and let you regulate their development to a finer degree. Roasters consistently choose Red Bourbon for its clarity in washed processing and its ability to highlight terroir.

    Jackson

    A mutation of Bourbon introduced decades ago, Jackson has adapted well to Burundi’s climate. It produces green beans with balanced flavor attributes, including soft stone fruit, citrus, and herbal elements. Though less celebrated globally, Jackson varietals contribute to the broader flavor range in regional blends.

    SL28 (Experimental Lots)

    Recently introduced through trial programs, SL28 is known for its complex acidity and extended sweetness. While still rare in Burundi, when cultivated and processed with care, SL28 green coffee can offer bright tropical fruit notes, syrupy texture, and high cupping potential, making it an exciting option for speciality buyers and competition use.

    Heirloom-Like Bourbon Strains

    Although Burundi doesn’t have native heirloom varieties like Ethiopia, long-term cultivation and selective propagation of Bourbon have led to regionally adapted strains with distinct expressions. These locally evolved lines often exhibit subtle floral shifts and fruit depth, particularly when grown in microclimates like those found in Muramvya or Kirundo.

    Other Varietals

    While Typica, Caturra, and Geisha are not widely cultivated in Burundi, some pilot farms and private estates have begun exploring these high-value types. Their presence remains minimal but may grow in future harvest cycles as interest in varietal diversification expands.

    Each of these varietals brings a unique flavor identity to the table, and their collective contribution solidifies Burundi’s position as a quality-driven origin. For roasters looking to offer traceable, terroir-specific green coffees, these varietals provide a dependable foundation for clean, expressive, and high-scoring profiles.

  • Usage & Versatility of Burundi Green Coffee Beans

    Both small-batch artisanal micro-roasters and bigger speciality enterprises can appreciate the beans' remarkable adaptability after roasting. The natural qualities of Burundi green coffee are best noticeable at light to medium roast levels, while it readily adjusts to other roast types. The origin's crisp acidity and rich flavor structure are preserved at these levels, allowing the nuances driven by fruit and flowers to fully show themselves.


    Roasters looking for beans with great richness and clarity will find Burundi green coffee to be the perfect addition to their single-origin inventory, particularly for filter-focused offerings. Because of its wide dynamic range and clean cup profile, it would be perfect for specialized cafés or subscription programs looking to add a touch of seasonality to their offerings.

    It is also an excellent component to incorporate into blends due to its well-balanced sweetness and structured acidity. Burundi green coffee, whether used as an accent or base in espresso blends, adds a refined touch, brightness, and lift without overpowering the other flavors.


    When it comes to brew technique appropriateness, Burundi coffees, once roasted, shine in pour-over, Chemex, and Aeropress manual brewing systems, where their subtle aromatics and purity shine through. Impressively, they also work as single-origin espresso, providing a clean aftertaste and a high level of sweetness.


    Burundi green coffee provides roasters with the freedom they need to anchor blends precisely or use it as a high-impact, traceable single-origin coffee with exceptional flavor.

  • Best Brewing Methods for Burundi Green Coffee Beans

    Once roasted, Burundi green coffee beans work well with many brewing methods, making it a popular choice for roasters seeking versatility.

    Espresso

    The Burundi bean is best roasted to a medium degree because its sweet structure and sharp acidity provide for well-balanced, complex espresso shots. This espresso is great both on its own and in milk-based beverages; it has a bright, upfront flavor with overtones of citrus and red fruit and a clean, silky finish.

    Pour-Over (V60, Chemex)

    Roasters aiming for filter coffee profiles will find Burundi green beans to be an exceptional choice. These beans are perfect for speciality cafés' single-origin pour-over menus because, after a gentle roasting and brewing in a V60 or Chemex, they provide subtle citrus tones, floral aromatics, and refined acidity.

    French Press

    Using a French Press to brew Burundi coffees that have been slightly darker roasted brings out their fuller body and richness. This technique provides a more complete and enveloping taste by highlighting the lusciousness of stone fruit and tea-like undertones.

    Cold Brew

    Though not as commonly associated with cold extraction, Burundi green coffee roasted to a medium level can produce low-acid, fruit-forward cold brews. These tend to be smooth, clean, and pleasantly sweet, ideal for roasters seeking to diversify their cold beverage lineup with something elegant yet approachable.

    Aeropress

    The Aeropress is a perfect playground for Burundi coffees, thanks to its adaptability. Whether roasted light or medium, this method allows brewers to highlight bright acidity or richer body depending on the grind size, water temperature, and brew time. It’s an excellent match for customers who enjoy experimenting with origin character.

    For roasters looking to supply customers with a multi-functional coffee that thrives in both clarity-driven brews and more robust formats, Burundi green coffee is a highly adaptable and rewarding choice.

  • Quality Standards for Green Coffee Beans in Burundi

    Burundi green coffee is governed by a structured grading system and national quality control protocols that help maintain consistency from farm to export. Beans are typically classified by screen size and density, with Grade A and Grade B being the most commonly used classifications for export. Higher-density beans are prioritized, as they generally indicate superior maturation and roasting potential.

    during the cooperative level, washing stations must follow precise sorting methods, including hand selection during cherry input, wet processing, and drying. These methods reduce flaws early and ensure only the best lots are exported. Government-aligned programs like the Regulatory Authority for the Coffee Sector (ARFIC) impose minimum standards and traceability for many cooperatives.

    The Burundi coffee value chain is prioritizing transparency. Microlot makers and niche exporters increasingly use direct trade agreements and verifiable supply chains. This change lets roasters see farm location, processing station, altitude, and harvest date, enabling them to tell better origin stories and improve sourcing ethics.


    GrainPro-lined jute bags protect Burundi green coffee from moisture and odours during transport, preserving quality. Exporters follow humidity and water activity criteria to preserve shelf life, which roasters must consider for seasonal inventory.

    Packaging & Sizing Options

    Our Burundi green coffee beans are available in a variety of packaging formats to meet the needs of roasters at every scale. Choose from:

    • 0.5kg and 1kg sizes – Ideal for home roasters and sample profiling.
    • 2kg, 5kg, and 10kg – Perfect for small cafés or artisan roasters conducting test batches or limited-edition runs.
    • 20kg and 30kg – Designed for commercial roasting operations, offering volume efficiency while maintaining storage flexibility.

    Packing each size carefully preserves bean freshness during shipping. You may source a small test lot or scale up for production with our roasting workflow-specific packaging.

  • Sourcing & Traceability

    Transparency, ethical alliances, and long-term supply chain partnerships underpin our Burundi green coffee bean procurement. We deal directly with exporters, cooperatives, and washing stations who follow strict post-harvest regulations and stress traceability from cherry collection to shipment.


    Verified channels include farm location, elevation, processing method, and varietal type for each lot we sell. Roasters can confidently tell the story of each coffee and receive consistent quality.


    Our sourcing partners prioritize farmer empowerment, environmental sustainability, and ethical labor. Even without certification, many of the cooperatives we partner with follow Fair Trade, organic transition, or Cup of Excellence criteria. These values are central to our green coffee selection process.

    We believe that transparency and accountability are non-negotiable in speciality sourcing, especially from a country like Burundi, where smallholder producers rely heavily on fair market access. That’s why we only select coffees that are traceable to specific washing stations, regions, or micro-lots, giving our roasters the tools to roast with purpose and share the full origin story with their customers.

  • Buy 100% High-Quality Burundi Green Coffee Beans

    Discover the vibrant, high-altitude character of Burundi with our carefully curated selection of green coffee beans. Sourced directly from smallholder producers and regional cooperatives, each lot is chosen for its distinctive flavor clarity, traceability, and clean processing.

    Whether you're a micro-roaster looking to feature fruit-forward, washed Bourbon varieties or a commercial buyer seeking consistent, cupping-approved profiles, our Burundi offerings provide an exceptional balance of value and cup complexity.

    All coffees are fresh-crop, stored in climate-controlled warehouses, and shipped with full transparency on origin, process, and quality metrics. Explore single-station lots, regional blends, and experimental microlots, all selected to meet the evolving demands of discerning roasters across Europe and beyond.

    Browse our Burundi Green Coffee collection today and elevate your menu with this East African gem, where heritage farming meets vibrant cup quality.

  • What role does altitude play in the quality of Burundi Green Coffee Beans?

    Altitude plays a critical role in flavor development. Burundi’s high elevations, typically between 1,500 and 2,100 meters above sea level, slow the maturation of coffee cherries, allowing for deeper sugar development and more complex acidity. This results in beans with enhanced clarity, floral brightness, and nuanced sweetness.

  • What processing methods are commonly used for Burundi green coffee beans?

    The most common method is fully washed, utilizing traditional African-style fermentation channels and meticulous hand-sorting at washing stations. Natural and honey processes are emerging in small quantities, often yielding more fruit-forward, exotic profiles. These methods are typically managed by cooperatives and smallholders with deep knowledge of post-harvest techniques.

  • How do you ensure the quality and consistency of your Burundi green coffee beans?

    We prioritize lot traceability, on-the-ground relationships, and cupping-based selection. All Burundi coffees undergo multiple quality control checkpoints, including pre-shipment sample approvals, warehouse spot-checks, and moisture level testing. We only source from partners committed to selective harvesting, meticulous washing, and consistent sorting practices.

  • What is the coffee harvest season in Burundi, and when does the new crop typically arrive in the UK/Europe?

    Burundi’s coffee harvest typically runs from March to July, depending on altitude and microclimate. Main shipments begin in late August through October, meaning UK and European importers generally receive fresh-crop Burundi green coffees by early autumn. Timing may vary slightly year to year due to weather and logistics.

  • Why are Burundi Green Coffee Beans considered a hidden gem in the coffee world?

    Despite producing some of East Africa’s most vibrant and complex coffees, Burundi remains underrepresented due to logistical challenges and limited global exposure. However, for those willing to explore, the cup quality is on par with top Kenyan and Ethiopian lots, offering tremendous value and character with origin transparency.

Your questions, answered

What is the Green Coffee Collective?

We’re a community of coffee producers and sourcing experts, all working together to make green coffee easy to access—whether you’re a hobby roaster at home or a professional roasting hundreds of tonnes a year. Our platform is designed to simplify buying green coffee, just like any other online shopping experience. No fuss, just great coffee at your fingertips.

Do you offer support for direct trade relationships with producers?

Yes, we’re always happy to make introductions! If you’re interested in working directly with one of our producers, just send us an email (hello@greencoffeecollective.com) and we’ll gladly help facilitate the connection. For larger volumes, we can also assist with logistics and any complexities involved in sourcing directly from producers.

Do you offer samples or trial batches before committing to larger orders?

Yes, we offer samples for most of our coffees. If you need a larger sample than what’s typically available, we recommend trying one of the smaller quantity options listed on our site. That way, you can test the coffee before committing to a larger order.

What is your process for ensuring consistency between lots or harvests?

We work closely with our sourcing partners to make sure we’re always offering top-quality coffee. Most of the partners you’ll find on our site have years of experience in their regions, and they use that expertise to access the best coffees available each season. Their deep relationships with producers help maintain consistency in both quality and supply.

What is your minimum order quantity (MOQ) for large-scale or long-term contracts?

For larger-scale or long-term contracts, you can start with as little as a single bag. We’re also working on tools to help you access harvests and reserve coffees before they even leave the country. While it’s not fully ready yet, we’re always here to help roasters of any size connect with the producers they want to work with.

How do you handle logistics and shipping for larger orders?

We’ve got you covered! For larger orders, we offer full logistical support, including freight, warehousing, and inventory management. We’ll make sure the process is as smooth and hassle-free as possible, so you can focus on roasting great coffee. If you’re shipping internationally, we can also assist in ensuring smooth delivery.

Can I arrange a visit to origin or participate in harvest season visits?

We’re working on coordinating trips in the future! In the meantime, if there’s a specific origin you’d like to visit, just get in touch with us, and we’ll do our best to help arrange something.

How does Green Coffee Collective support my business growth?

Our vision is to make amazing coffee accessible to roasters of all sizes. We provide all the marketing materials and storytelling you need to showcase the origins of our coffees. If there’s anything missing that’s holding you back from making a purchase, just let us know! We’re always looking for ways to improve and make our products and information even more transparent. Many roasters have successfully scaled their offerings with our support, and we’re here to help you do the same.

What’s your pricing structure, and are there discounts or benefits for bulk purchases?

Our pricing is straightforward. For quantities smaller than 60kg, we add a small premium to cover warehousing, picking, packaging, handling, and shipping—this helps make smaller orders possible. For full sacks, we take a commission from our sourcing partners, so the price you pay with us is the same as if you purchased directly from them. Discounts for larger volumes are listed on our site, and we calculate these based on consultations with producers and sourcing partners, reflecting the benefits of buying in bulk and committing to ongoing orders.

What does Burundi coffee taste like?

Burundi green coffee beans, once roasted, often produce a cup that is bright, juicy, and complex. Common flavor notes include red berries, citrus zest, florals, and mild spice, supported by a refined acidity and clean finish. These flavor profiles make them highly prized among speciality coffee roasters seeking layered and expressive coffees.

What role does altitude play in the quality of Burundi Green Coffee Beans?

Altitude plays a critical role in flavor development. Burundi’s high elevations, typically between 1,500 and 2,100 meters above sea level, slow the maturation of coffee cherries, allowing for deeper sugar development and more complex acidity. This results in beans with enhanced clarity, floral brightness, and nuanced sweetness.

What are the characteristics of Burundi green coffee beans?

Green beans from Burundi are typically dense, small-to-medium in size, and grown from Bourbon-lineage varieties. Once roasted, they yield well-structured acidity, a silky body, and aromatic profiles that can range from stone fruit and hibiscus to clove and vanilla, depending on processing and terroir.

What is the environmental impact of Burundi Green Coffee Bean production?

Burundi’s coffee is grown largely by smallholder farmers practicing low-input agriculture. Shade-grown techniques and intercropping help preserve biodiversity. While environmental certification is still developing in the region, many producers follow sustainable practices by default, using spring-fed water systems and organic composting methods.

How does the washing process affect the taste of Burundi Green Coffee Beans?

The fully washed process emphasizes clarity and brightness in the cup. It strips away fruit mucilage cleanly, allowing the bean’s natural acidity, floral undertones, and nuanced sweetness to shine through. This process is key to achieving the clean, crisp profiles that Burundi coffees are known for.

How do Burundi Green Coffee Beans compare to other African coffees like Kenyan or Ethiopian beans?

While Kenya is known for its tart blackcurrant acidity and Ethiopia for its floral, tea-like heirloom varieties, Burundi strikes a balance between the two. It offers the structure and brightness of Kenyan coffee with some of the fruit complexity and floral elegance found in Ethiopian lots, making it a versatile and often more cost-effective option for roasters seeking high-end African profiles.