You are here

Burundi, June 2010. Hello from Burundi! This is my first trip to Burundi, and my first trip to the African continent since I was 17. I am giddy with excitement, and I don't know where to begin!

I suppose I should begin with the coffee, huh? Last year, Counter Culture Coffee purchased coffee from three washing stations in Burundi: Kiryama, Nemba, and Teka. I loved them all, if you're wondering, but my secret favorite was Kiryama. In Burundi, as in Rwanda and Kenya, we have traditionally called our coffees by the names of the washing stations – as opposed to co-op or farm, as we do in Latin America – and I was thrilled to spend the past few days visiting washing stations in the Kayanza and Muyinga provinces to the northeast of the capital city of Bujumbura. The washing station plays a very important role in the greatness of Burundi's coffee: every morning during the harvest season, across the hills of this tiny country, farmers harvest coffee from the (mostly Bourbon-variety) trees on their small plots of land. And every afternoon, they hoist the morning's coffee cherries onto their heads, or backs, or, occasionally, bicycles, and bring their loads to the nearest coffee washing station, where the coffee is sorted and weighed, and the weight of the coffee recorded for payment. At that point, the coffee ceases to belong to the grower and becomes the property of the washing station, and the washing station takes responsibility for preserving and creating quality by keeping the de-pulping machine calibrated, by controlling the fermentation of the coffee, by washing the coffee in clean water, by drying the coffee evenly, and by running a generally well-organized operation.

Kim Elena at the Buziraguhindwa washing station. As a result of Tim Hill's visit to Burundi in February (2010), as well as his relentless pursuit of great coffee and information from our partners in the coffee sector of Burundi, Counter Culture signed a contract in advance of this year's harvest with a brand-spanking-new washing station named Buziraguhindwa (boo-zee-rah-goo-HEEN-dwa). In addition to its tongue-twisting name, Buziraguhindwa interested us for a couple of reasons: first, it is located in Kayanza province, a stone's throw from Nemba; second, the owners recruited Cassien Nibaruta, whom we knew from his work managing Teka, to run the new operation; and, third, Buziraguhindwa was willing to sign a Transparency Contract with us. In the simple, two-page contract, we define the prices and premiums to be paid by Counter Culture to each actor in the coffee supply chain: from the importer to the exporter to the washing station to the farmer. For a washing station that works with more than 1,000 growers, that is a big commitment and requires a high degree of organization.

I arrived at Buziraguhindwa during a meeting of producer representatives from the collines (colline is the French word for hill, and the hill is the unit that defines communities here in Burundi) around the washing station. One of the field agents for the Burundi Agribusiness Project was instructing these colline leaders about good agricultural practices and strategizing with them about ways in which more growers can actively engage with the washing station. This meeting brought into focus a crucial difference between Burundi's culture of coffee growing and the culture of Latin America that has shaped my vision of producers and relationships: the washing station is not a substitute for a co-operative, but rather an ENTIRELY DIFFERENT way of approaching coffee and people! This might seem obvious to some of you, but I kind of always imagined that Burundian coffee growers identified with their washing stations like Latin Americans identified with their co-ops. Having visited a few, I now believe that sort of identification is only beginning to take place. Coffee farmers from the hills surrounding the Buziraguhindwa
washing station bring their coffee here because of price and proximity
rather than out of a sense of loyalty or obligation.At Buziraguhindwa, I introduced myself and Counter Culture, to the assembly, and I spoke, as I always do, about why we believe that quality and long-term relationships benefit everyone from coffee producers to coffee drinkers. I asked questions about why growers bring coffee to Buziraguhindwa instead of other washing stations and found that the choice consistently came down to price and proximity, more than any sense of loyalty. On one hand, flexibility is not a bad thing, especially in a coffee industry still growing and maturing, in a country still stabilizing after a generation of turmoil. Likewise, plenty of growers in Latin America abandon commitments to their cooperatives and sell to other buyers if they can get a higher price by doing so. But even understanding all of that, it's still awfully hard to feel complete confidence building on a system that isn't necessarily consistent from one year to the next. Well, then, what to do?

Interestingly, while Burundi's specialty coffee industry may be young, it's learning quickly. Following the visit to Buziraguhindwa , we traveled further north to the Rwandan border to visit Ruhororo, the first washing station in the country to be purchased by a co-operative of coffee farmers. Ruhororo is generating a lot of discussion across Burundi's coffee sector because it represents a shift toward grower empowerment and responsibility. The importance of the washing station will not diminish anytime soon – and that's a very, very good thing from a quality perspective – so it is crucial to use the washing stations to incorporate growers into the coffee supply chain. Examples like Ruhororo, active management of washing stations, and more cupping throughout the country are all pieces of this puzzle.

I am proud that Counter Culture is here, on the ground, sharing experiences and strategies from our partnerships around the world in order to help Burundi establish systems that work: for its culture, for coffee quality and for the long term. We're exploring, learning and making progress at an exhilarating pace.

Every afternoon, coffee farmers in Burundi hoist the
morning's coffee cherries onto their heads, or backs, or, occasionally,
bicycles, and bring their loads to the nearest coffee washing station,
where the coffee is sorted and weighed, and the weight of the coffee
recorded for payment.Tomorrow, I head to the cupping lab to taste the first round of Buziraguhindwa samples, as well as samples from a few other washing stations. Cassien promised to meet me there to talk about continuing improvements to the infrastructure of Buziraguhindwa, about how price premiums will be delivered, and about how much coffee they have produced so far in comparison to their expectations. I forgot to mention that the harvest is only now hitting its peak! After a wrap-up meeting with Emile and the BAP team, it's early to bed in preparation for my 3 a.m. flight to Kenya and a whole new set of observations from there!

I will leave Burundi more than a little bit enamored of this country, its people, and its coffee, I admit. With a delicious flavor profile, a nimble and fast-growing coffee industry,and heavy investment by the development community, my head spins at Burundi's potential. Plus, can you believe that many people speak four languages? They don't even blink at switching from Kirundi to French to English and throwing in some Swahili. According to an adage in Kirundi, “It is only the cows that speak just one language,” and while I want to be offended when a group of Burundians tells me this as they tease me about my botched French, their laughter is infectious and all I can do is say murakoze (thank you) – for your patience, your affection and your answers to my endless questions – while I keep trying.

Kim Elena
Recent Updates:
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...
1. Why do you compete? I compete because it's a big part of my coffee journey! I admit that I'm unabashedly competitive, but it definitely goes way beyond that. I know that competing is a great way to make me a better coffee person—continually improving my palate, thinking even more...
We work with some of the best restaurants in the country—restaurants that understand and appreciate the importance of quality coffee as an integral ingredient in a dining experience. We're proud of these relationships and the dedicated people who work hard to make sure that the coffee at the end of...
Congratulations to Jenny Bonchak of Slingshot Coffee Company in Raleigh for a second place finish in the 2015 US Brewers Cup! And congratulations to Sam Lewontin from Everyman Espresso in New York for his fourth place finish in the 2015 US Barista Championship! Dozens of...
In November, our very own Lem Butler won his fifth Southeast Regional Barista Championship at the Big Eastern regional coffee competitions in our home town of Durham, NC. An incredibly experienced—and inspiring!—competitor, Lem gets  a first-round bye at the US Barista Championships (USBC...