Burundi Kayanza Kibingo

13.25 EUR

• Origin: Burundi • Region: Kayanza • Town: Kayanza • Washing station: Kibingo • Farmer: 1739 smallholders • Crop: 2026 • Altitude: 1700-1900m • Variety: Red Bourbon • Processing: Oro Yeast inoculated, fully washed A note from our supplier, Sucafina The Kibingo washing station is in the commune of Kayanza in northern Burundi. The station itself sits 1,893 meters above sea level. The altitude of the farms in the neighboring hills that supply the washing station varies from 1,700 to 1,900 meters above sea level. Kibingo serves 1,739 registered coffee growers, spread over 18 hills in the area. All producers registered at a Greenco washing station are organized in groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organization with the washing station. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables. Kibingo can process 750,000 kg of cherry per day. At the washing station, farmers can obtain organic fertilizer from composted coffee pulp. To promote farm renovation, producers can get low-cost, subsidized coffee seedlings at the washing station. Each station has its own nursery for this purpose. The washing station participates in a number of farmer outreach and support projects centered on strengthening communities and improving yields. During the harvest season, all coffee is selectively handpicked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. After sorting, cherry is pulped within 6 hours of delivery. During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk. Once pulped, coffee is placed in Epoxy-coated, concrete fermentation tanks. Oro yeast purchased from the French company Lalcafe is added to the tanks. The tanks are left to ferment in this environment for approximately 36 hours. LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperatures means it is equally suited for use across most altitudes. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee. The longer fermentation time for yeast processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time. After fermentation is completed, coffee is run through washing and grading canals. In total, the channel separates beans into seven grades according to density. After washing, this parchment is poured onto wooden trays or into nylon bags and carried to the drying tables, each in its separate quality group. Each tray and nylon bag of parchment keeps its traceability tag with all info. Parchment dries on raised beds for 2-3 weeks. During drying, parchment is repeatedly sorted and sifted to ensure even drying. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.

Origin

Burundi Kayanza

Process

washed

Varietal

Red Bourbon

Altitude

1850 m