Mind-blowing aromatics, tart cherry, refined malty tea notes, and a sparkling acidity that elevates each pristine cup. A coffee whose quality goes hand in hand with the equality of the women who grow it.

Burundi Turashobora image
THE STORY
Burundi’s high altitude, abundant rainfall, and volcanic soils make for ideal coffee growing conditions. Yet small production and an inconsistent supply chain wasn’t doing the coffee justice in this, one of the poorest countries on the planet. But Burundi native Jeanine Niyonzima-Aroian sought to change that and it started—as many things do—with observation and education.

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BREWING METHODS
For Burundi Turashobora
POUR-OVER
FRENCH PRESS
Pour-over brewing is a simple way to brew a clean, bright cup. It brings out subtle nuances in coffee, particularly those with bright, sparkling flavors.

TOTAL TIME
~5 Minutes

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Berkeley, California

Est. 1966

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BURUNDI TURASHOBORA
Historically, Burundi women grew and harvested the coffee cherries, but it was the male heads of households who delivered the cherries to the wet mill—and therefore got paid. In encouraging female coffee farmers to follow the production path of the coffees they grew, women learned better agronomy practices and how to advocate for traceability and ownership of their own coffee lots, qualifying them for post-harvest premiums. Improving their coffee’s quality goes hand in hand with improving the equality of the livelihoods of the women farmers who grow it, spreading the profits to all who farm, grow, and harvest. Quality begets equality.

Coffee farming’s value chain became so impactful that it led to the development of a financial literacy education course for managing and saving these premiums. The profits are invested in members of the community, who grow their own businesses and return the initial investment, with interest. These savings eventually contributed to the building a processing site of their own for quality assurance—the wet mill that produced this beautiful coffee.

This group of farmers call themselves as Turihamwe Turashobora in Kirundi, which translates to “Together We Can!’’ They became entrepreneurs. They became responsible for their own destiny. They get to reap the benefit of everything they’ve learned, observed, and invested. And the value chain of their coffee came full circle: education, investment, opportunity, quality, equality.

It’s an investment you can taste: the aromatics display why Burundi Turashobora has been called ‘a crossroads of Kenyan and Ethiopian coffee’; the telltale perfume-y, flowery fragrance of the best of east African coffees. Tart cherry, refined malty tea notes, an almost honey-like sweetness, and a sparkling acidity that elevates each pristine cup.

Turashobora: We Can. And they did.

Burundi Turashobora

Handcrafted since 1966.

Since Alfred Peet opened the doors to his first coffeebar over fifty years ago, we've been dedicated to crafting the perfect cup. This endeavor shapes every step of our process, from partnering with farmers to roasting by hand.

Burundi Turashobora

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Burundi Turashobora

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