Origin Tangara, Ngozi
Notes  Tangerine, Apricot, Milk Chocolate, Syrupy
Processing  Natural
Varietal  Red Bourbon
Altitude  1700 - 1900 m
Farm  Smallholder Farms
Producer  Smallholder Contributors working with Bugestal Coffee
Roasted for Filter

About this coffee

This lot is named Gatare after the hill on which smallholders farmed the cherry for this lot. This hill is located in Gashikanwa commune in Ngozi province.
The area of Gisha, from which the station takes its name, was named by King Bigayimpunzi and is considered the headquarters of Tangara commune’s jurisdiction. King Bigayimpunzi, who founded the Democratic and Rural Party in 1961, once lived in a beautiful palace on a nearby hill. Since then, the palace has been used as the home of highly ranked dignitaries who oversaw administration in the region. The house has also played host to the commissaries who ruled over the communes of Kiremba, Tangara and Gashikanwa.
Located in Tangara commune, Gisha station sits near the Nyamuswaga river that is infamous for its depth and breadth.


During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.

Quality assurance begins as soon as farmers deliver their cherry. All cherry is floated in small buckets as a first step to check its quality. Bugestal still purchases floaters (damaged, underripes, etc) but immediately separates the two qualities and only markets floaters as B-quality cherry. After floating, the higher quality cherry is sorted again by hand to remove any damaged, underripe and overripe cherries.

After sorting, the beans are then transported directly to the drying tables where they will dry slowly for 3-4 weeks. Cherry is laid out in a single layer. Pickers go over the drying beans for damaged or defective beans that may have been missed in previous quality checks. The station is very strict about allowing only the highest quality cherry to complete the drying process. The beans are covered with tarps during periods of rain, the hottest part of the day and at night.

Once dry, the coffee is then bagged and taken to the warehouse. Bugestal’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and coffee quality is maintained throughout the entire process.

Coffee in Burundi

Burundi has long been overlooked in comparison to its neighboring East African specialty coffee producing powerhouses. However, Burundi season, for us, is one of the highlights of the annual coffee calendar. The country’s coffee is produced almost entirely by smallholder farmers, and much of this small-scale production is of exceptional quality. With its super sweet, clean and often floral coffees, Burundi, every year, is increasingly is putting itself on the specialty coffee map.

Coffee is of paramount importance to families and the country at large. Considering this, improving and expanding coffee infrastructure is not just a way to improve incomes, it is a way to revolutionize the earning potential of an entire nation.

Building washing stations and expanding agricultural extension work can be great ways to improve coffee quality. Washing stations are pivotal in improving cup profile standards and the global reputation of Burundian coffee.

Both state-owned and private actors drive Burundi’s coffee industry and play key roles as washing station management companies and exporters. State-owned companies are called Sogestals, short for “Sociétés de Gestions des Stations de Lavage” (Washing station management companies). Privately-owned companies can operate under a variety of different names.

Sucafina’s history in Burundi goes back to 2007 when Bucafe/Sucafina Burundi was established in Bujumbura. Through Bucafe, we work with several privately-owned washing station management companies and exporters. Our work bridges the entire supply chain, allowing us to be vertically integrated. Our supply chain is solid, reliable and transparent. Due to this, we are more efficient, able to supply better value and positioned to offer both producers and consumers of Burundian coffee a diversity of expertise.