Matsisi - Filter

€13.00 ( €52.00 kg)

Businde, a station committed to local producers

Aromatic profile: 🍑 Silky

Grinding?

Packet(s) of coffee: 1x250g

1x250g
1x1Kg

Product variants

PRODUCER

Zuberi Matsitsi

ORIGIN

🇧🇮 Burundi , Kayanza Province
Businde Station , 1700 - 1800 m
Arabica, Bourbon red

Imported by Raw Material

PROCESS

Washed

ROASTING

Coffee roasted by us in our collaborative Parisian workshop

AROMATIC PROFILE

During tasting, we found aromatic notes of honey, almond and prune.

Share:

Share

Often bought with:

Zuberi Matsitsi

Fermier

Benjamin Schwartz

Maître Torréfacteur

Jacob Lack

Barista

Every coffee we offer is the result of work in harmony from bean to cup

This coffee was carefully processed at the Businde cooperative and washing station, run by Zuberi Matsitsi, a trusted partner of Raw Material. Committed to fairer production, Zuberi strives to ensure fair pay for both producers and station employees.

During tasting, we found aromatic notes of honey, almond and prune.

Producer

A company committed to the local community

The Businde washing station is located in Kayanza province, in northern Burundi, near the border with Rwanda. It works with a large network of local producers, processing coffee cherries from nearly 1,200 families. This station guarantees fair pay for both the workers processing the cherries and the producers who grow them.

This season, partner producers received a premium 20% higher than the local market price, and the station's workers received wages 60% higher than the average in Burundi.

Beyond its coffee business, Businde also invests in local communities: it distributes coffee pulp transformed into compost to farms and offers them free coffee seedlings to help improve their yields.

Origin

Region and locality: Kayanza Province - Businde Station : 1700 - 1800 m

Located in northern Burundi, Kayanza Province is one of the country's historic coffee-growing hubs. Its high altitude, temperate climate, and mineral-rich soils create ideal conditions for coffee plantations.

There are numerous washing stations here that play an important role for producers, ensuring the processing of their coffee cherries and a reliable outlet for their harvests.

Process

Variety: Arabica, Bourbon red

Grain processing: Washed

All cherries are first hand-sorted, then passed through a flotation bath to remove underripe or damaged ones. The selected cherries are then pulped and placed in water to ferment for approximately 12 hours.

After fermentation, the coffee is transferred to a large serpentine sorting channel, which separates the beans according to their density. During washing, the beans are continuously stirred to bring the less dense ones to the surface and remove any mucilage residue.

After a final rinse, the coffee is spread out to dry, then turned regularly for 13 to 16 days depending on the climate.

artisanal roasting

Coffee roasted by us in our collaborative Parisian workshop

"To bring out the sweet notes and body of this coffee, I opted for a long, gentle roast. The roasting lasts 10 minutes with a low final temperature of 205°C.

For Bourbon varieties, a short roast highlights the fruity and tangy profiles. Conversely, a long roast reveals sweet and indulgent notes, as well as a rounder body."

Benjamin Schwartz, artisan roaster