Two species of coffee are produced in Burundi, Arabica Coffee and Robusta Coffee. Arabica coffee represents the most of the Burundi production.

In Burundi there are two types of coffee classifies such following the processing system used. Fully Washed coffee is obtained through wet mill processing system whereas Washed coffee results from a processing system done at farm level by coffee producers.

Fully Washed is itself divided in two: specialty coffee known as “NGOMA MILD” and another one which is normal.

Specifications of these coffees are detailed here below.

 

Raw Material /  40%

Liquor /        60%

Grade

Calibration (grid) in inch

 Retention              in  (%)            /10

Defaults  in ( %)        /10

Broken material in ( %) /5

Average Humidy in (%)   / 10 

Extraneous Material  (%) /5

Acidity/15 

Body/15

Flagrance / 15

Aftertaste /15

FW NGOMA MILD

18/64 or                  16/64  or,    14/64  or          10/64

 FW AA ,  FW A, FW B, or  FW PB

≤  1

0

11.5

0

Minimum 80% or 48/60 points

FW AA

18/64                  ( 7,1 mm)

95% of 18/64

max. 6

0,5

11,5

0

Minimum 80% or 48/60 points

FW 15+

18/64, 16/64, 14/64

60% > 16/64

max. 6

0,5

11,5

0

Minimum 80% or 48/60 points

FW A

 16/64               (6,5 mm)

 80%≥16/64, max. 20% <16/64

max. 8

1

11.5

0

Minimum 80% or  48/60 points

FW B

14/64                   (5,5 mm)

Min. 92% de 14/64

max. 12

1,5

11.5

0

Minimum 80% or 48/60 points

FW TT

Releases of           FW AA, and              FW A

Min. 80% comprise between  18/64 and 16/64

max. 35

max. 10

11,5

Parche, Hull : max : 0,5

On Average  60% or 36/60 points

FW T

Rejected from Releases of          FW B

Av. 90% of 14/64

max. 35

max. 10

11,5

Parche, Hull : max : 0,5

On Average  60% or 36/60 points

FW  TRIAGE

All coffee homogenized lots of  11,5% of humidity but not  responding to the other specifications above and all the releases whose the percentage of over fermented material  exceeded 5%

Defective liquor

FW NGOMA -CWS is a speciality coffee indicating the Coffee Washing Station origin
Abbreviations:

  1. FW : Fully Washed
  2. % : percentage
  3. CWS : Coffee Washing Station
  4. mm : millimeter
  5. Max. : Maximum

 
Qualitative Specification Norms for Washed Arabica Coffee

Raw Material /  40%

Liquor /        60%

Grade

Calibration (grid) in inch

 Retention  in  (%)  /10

Defaults in (%)        /10

Broken material in(%)   /5

Average Humidy in(%)     / 10 

Extraneous Material (%)  /5

Acidity  /  15 

Body   /15

Flagrance      / 15

Aftertaste               /15

W ABC

18/64  and 16/64          (7,1 mm and        5,5 mm)

Averg. 90% comprise between 18/64 inch and 14/64 inch

Max. 10

0,5

11,5

0

Averg. 60% or 36/60 points

W AB

18/64  et 16/64          (7,1 mm et         6,5 mm)

Averg. 90% comprise between 18/64 and 16/64

Max. 10

0,5

11.5

0

Averg. 60% or 36/60 points

W C

 14/64                (5,5 mm)

Averg.95% of 14/64

Max. 15

2,5

11.5

0

Averg. 60% or 36/60 points

W TT

Rejected from Releases of                W AB

Averg. 90% comprise  between  18/64                     and 16/64

max. 35

max. 10

11.5

max. 0,5

Averg.  50% or 30/60 points

W T

Releases of           W C

Averg. 95% of 14/64

max. 35

max. 10

11,5

max. 0,5

Averg.  50% or 30/60 points

W TRIAGE

All coffee homogenized lots of  11,5% of humidity but not  responding to the other specifications above and all the releases whose the percentage of over fermented material  exceeded 8%

Very defective Liquor

  • FW : Fully Washed
  • % : percentage
  • CWS : Coffee Washing Station
  • mm : millimeter
  • Max. : Maximum