Coffee Agronomy of Burundi

Emerging from over a decade of civil strife and economic instability Burundi is poised to regain a foothold in its ascent as a significant player in global coffee markets.  Burundi is already well positioned in an increasingly privatized environment to capitalize on its comparative agro-ecological advantages and long coffee producing traditions and expand its supply of coffees to higher value specialty markets around the world.

Burundi’s goal of producing high quality coffees for specialty markets requires the application of “best agronomic practices” in the production of coffee cherries. InterCafé-Burundi, an inter-professional coffee trade association, is charged with providing coffee growers with training in targeted practices and technologies including:

• Pruning. Pruning is another important, if labor intensive, practice in coffee farming. Pruning prevents coffee trees from growing too tall and too large and producing a yield that is smaller than average and inaccessible. Proper pruning also helps to reduce plant diseases and pest infestations.

• Mulching. Mulching is the age-old agricultural practice of spreading leaves or cut grass around the trunks of a plantation crop to keep the area humid and free of weeds. The gradual decay of mulch also adds organic content to the soil. Experts in coffee cultivation say that mulching is important for the production of denser coffee beans; it increases both the quality and the quantity of the yield of coffee trees. Mulching of coffee trees is recommended and carried out all over East Africa.

• Composting and inputs use. The application of compost and other inputs such as approved fertilizers and pesticides are vital to improving higher and stable levels of cherry production. Only safe and sustainable practices are advocated by InterCafe-Burundi.

• Harvesting practices. Harvesting cherries when they are perfectly ripe and transporting them to local washing stations within six hours is the rule in Burundi. Cherries that do not conform to ripeness standards or that float when submerged in flotation tanks at the washing station are separated and discarded or processed separately on-farm as washed coffee.