In addition to its direct invigorating effect, coffee can also motivate negano. For example, in the name of the Burundi coffee variety Buziraguhindwa, one word means "never give up" in translation from the local Korundi language. That's how it happens!
    Burundi is a small country locked in Africa between Rwanda, Congo and Tanzania. Without access to the sea, the country still borders on a water resource — Lake Tanganyika.
 The population is 11.8 million.persons. The standard of living is about 40 times poorer than in Poland. As you might guess, Burundi is one of the poorest countries on the planet. Approximately 35% of the economy of modern Burundi is built on agriculture, and coffee and tea occupy a leading position here, giving the maximum inflow of foreign currency to the country among other export items. 
   Coffee grows noticeably here due to the temperate tropical climate (average temperatures between +16 and +25 °C), pleasant precipitation levels and many mountain heights where coffee is comfortable. Coffee production in the country is scattered between micro - small farms. They are" micro " in our understanding because the average size of 1 farm for growing anything (not just coffee) here is 1 acre (approximately 0.4 ha). 
   Thus, one agricultural family in Burundi survives year-round on only 40 acres of land. Taking into account the poverty of the population, the processing of local coffee (as well as more other crops) here has its own special feature: everything is brought to the processing station. Processing stations (also called flushing stations) are such large and medium — sized hubs where farmers take their product for further processing — because they themselves do not have the money for this. In practice, it looks like this: a thin person carries one or more bags of crops on his back or carries on a wheelbarrow/bicycle. 
   Streams of people flock from villages and fields to transshipment stations, where station workers buy crops for cash, which is given out immediately. The bags are emptied and received for processing. Coffee berries are then sorted, depulpated, washed, fermented, dried and packed.
    The Burundi variety Buziraguhindwa was named after the processing station. But this does not mean that it mixes only in one pile — there are many such coffee hubs in the country, and each accepts berries only from a relatively small area, which more or less guarantees the uniformity of raw materials. In this case, the variety of berries that come here is bourbon, which grows at altitudes of about 2000 m above sea level (a great height for good Arabica).
    It is this coffee that only about 90 tons are collected during the harvest season (approximately 2 months). The local product is characterized by a combination of apple, strawberry, plum and red currant flavors, giving a velvety feeling in the mouth, smoothed out by a creamy aftertaste. The average acidity of the grain is optimally revealed when roasting from light to medium, and the natural sweetness of coffee suggests that sugar can not be added to the drink.
   Taking into account the poverty of farmers, the Harvest here is 100% manual, and the cultivation is without "chemicals". In addition, mechanization on the mountain slopes is not very possible. The result is eco-friendly coffee of high quality, specialty level or close to it, which is grown in optimal natural conditions. Shading during the growth process and the presence of many other plants nearby allow coffee to absorb additional aromas and get a complex sweetness due to long and good maturation, which effectively enriches its taste.
    So, if you meet a variety of Arabica Burundi Buziraguhindwa on your life's journey, be sure to try it, because the taste of dositi is unique and beautiful. In addition, you support poor Burundian farmers with this purchase.​