Burundi

Gasura

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About 

Gasura

Gasura

Highlights

  • Gasura coffee is a perfect example of Burundi's positive shift within the coffee industry.
  • Over 400 smallholders from various indigenous ethnic groups deliver their cherries to the Gasura station.
  • The station is run by the first Burundi female-led coffee company.

“Terimbere” – Let’s move forward

Coffee cultivation in Burundi began in the 1920s under Belgian rule, with ideal conditions for high-quality production. However, colonial exploitation and forced labor meant profits bypassed local farmers. After independence in 1962, privatization led to industry collapse as farmers abandoned coffee. Inspired by neighboring Rwanda, Burundi’s coffee sector revived in the early 2000s through infrastructure investments, cooperative development, and global partnerships. Smallholder farmers regained control, and today, Burundi is gaining recognition for its specialty coffee, marking a transformation from a struggling industry to an emerging origin of high-quality coffee.

The Terimbere cooperative (“Let’s Move Forward”) embodies this transformation, symbolizing Burundi farmers’ resilience and commitment to redefining the coffee sector. Today, Burundi coffee is gaining international recognition among specialty coffee roasters and emerging as a sought-after origin. With coffee production dominated by smallholder farmers, the crop is once again a source of livelihood rather than a commodity controlled by the government or major industry players.

The Gasura Washing Station

Located in northeastern Burundi, the Gasura washing station operates in the Kirundo province, a region known for its unique climate and breathtaking landscape. The area is home to the famous “Bird Lakes”: Cohoha, Rweru, Rwihinda, Kanzigiri, and Gacamrinda. This favorable climate not only supports diverse wildlife but also creates ideal conditions for producing high-quality coffee. Gasura is one of many wet mills operating in Kirundo, helping smallholder farmers process and improve the quality of their coffee.

The Kirundo people

Burundi is home to various indigenous ethnic groups with deep-rooted traditions in handicrafts and agriculture. Among them, the Batwa people historically practiced a unique anaerobic coffee fermentation process using traditional pots known as “inkono” in Kirundi.

More than 400 smallholder farmers from the surrounding hills of Canika, Mutukura, Vumbi, Kavumo, Kiraro, and Burarana deliver their cherries to the Gasura washing station. These farmers form the Terimbere cooperative, working together to produce high-quality specialty coffee while preserving local traditions.

Processing at Gasura

Farmers bring only the ripest red cherries to the washing station, separating them from under-ripe and overripe cherries as well as foreign matter. Cherries are delivered to the wet mill on the same day they are picked. Processing steps include:

  • Floating cherries in water to remove defects before pulping.
  • Fermenting coffee beans for 14 hours.
  • Washing the beans with clean water.
  • Sorting the beans during pre-drying.
  • Drying the parchment on raised beds for 2-3 weeks.
  • Storing the parchment in a well-ventilated warehouse with controlled humidity (11-12%) before dry milling.

This careful approach ensures a consistently high-quality coffee that meets specialty-grade standards.

The Gasura Profile

Gasura coffee features a floral aroma, a balanced profile, and a pleasant sweetness. Coffees from Kirundo often present bright and crisp acidity reminiscent of sweet citrus or tart apple. Other common descriptors for Gasura are dried fruit, almond, honey, an black tea.

Technical

Information

Region

kirundo

Processes

Washed, Natural

Varieties

Red Bourbon

Altitude

1400 - 1800 masl.

Producer

Angele Ciza

Soil Type

Deep, soft and rich in organic material

Cupping notes

The first female-led Burundi coffee company

Women play a crucial role in maintaining Burundi's high coffee standards. Angele Ciza was the first woman to run a coffee business in Burundi in 1995. In 2012, she founded the exporting company behind Gasura coffee. Her farmer network consists of 70% women, and the company has developed numerous initiatives to promote women’s empowerment and independence. Angele Ciza and her exporting business also invest in community development, operate a full traceability platform, help farmers with certifications, and provide training in sustainable farming techniques.

Angele Ciza from Kalico Burundi Export.

The Kahawa Ntezimbere Project

“We are working with the Batwa, an indigenous ethnic minority group, who are famous for their traditional pottery and handcrafts, to work on the old traditional anaerobic process using traditional pots called ‘inkono’ in Kirundi. Proceeds from the project will be used to improve the development of the Batwa community, such as introducing solar panels in households, school education for children, upgrading pottery techniques.” says Angele. Her efforts combine and empower Burundi communities and preserve their traditions— showcasing the coffee world the unique flavors and stories from Burundi.

in pursuit of great coffee