Transforming Burundian “taste of place”: From shunned in commercial blends to specialty coffee

Figures & data

Table 1. SCA quality categories (source: Specialty Coffee Association 2003)

Score	Grade	Specialty quality (Yes/No)
90–100	Outstanding	Yes
85–89.99	Excellent	Yes
80–84.99	Very Good	Yes
<80.0	Below Specialty Quality	No

Fig. 1. The global value chain for specialty coffee in Burundi

Table 2. Interviews conducted in Burundi in 2017

Position	Participants	Gender f – female m – male	Recorded interviews
Farmers	34	20 f – 14 m	22
Junior agronomists	26	7 f – 19 m	32
Staff	10	1f – 9 m	21
Founders	2	1f – 1 m	14
Hill chiefs	2	0 f – 2 m	1
Coffee buyers	12	1 f – 11 m	16
Totals	86	30 f – 56 m	106

Fig. 2. Studied parts (three dark shaded boxes) of the global value chain for specialty coffee in Burundi

Fig. 3. Laminated harvest guide given to farmers (in Kirundi, oya means no, and ego means yes)

Fig. 4. The anatomy of the coffee cherry (reproduced, with permission, from Bastian et al. 2021)

Specialty Coffee Association. 2003. Protocols & best practices. https://sca.coffee/research/protocols-best-practices (accessed 15 October 2022).

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Bastian, F., Hutabarat, O.S. Dirpan, A., Nainu, F., Harapan, H., Bin Emran, T. & Simal-Gandara, J. 2021. From plantation to cup: Changes in bioactive compounds during coffee processing. Foods 10(11): Article 2827.

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