Burundi- BSS Campazi Natural

Campazi washing station is currently only focusing on natural process coffee, but they've really got it figured out. This juicy coffee has become one of our favorites! We met one of the owners and managers, Picasso, a few years back while we were working in Burundi and have been keeping up on his many projects. Burundi Specialty Seeds (BSS) being one of them.

BSS is led by a group of close friends Picasso, Zephyrin and Jeremiah.  They have been building this business model of the last 3 years in Burundi and have developed an innovative supply chain that is unique compared to traditional Burundi routes.

They float, hand sort coffee cherry, dry and reduce weight by 50% for 7-10 days on raised African beds. After weight has been reduced by half they pull the cherry off the bed and store them in bags in a warehouse to allow the cherry to soak into the seed for 3-5 days. Afterwards, the coffee is laid back on tables and dried again the remaining 2-3 weeks.

Not many station owners are also farmers at scale but these guys have managed to plant 38,000+ coffee trees and establish an excellent model to produce specialty coffee,  all while staying committed to their community and people they work with.

Flavor profile: Plum, cherry, clove

Varieties: Red Bourbon

Process: Natural

Fermentation Style: Yeast Development for 3-5 Days in Bags 

Drying Time: Sun Dried for 25-30 Day on Raised Tables

Altitude: 1800-2200 masl

Supplier/Importer: Homage Coffee Source