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Burundi Mpanga

Size:
250g
Grind:
Whole
Coarse
Medium-Coarse
Medium
Medium-Fine
Fine

One of the two delicious lots we have sourced from Jean-Clement Birabereye and the Mpanga washing station in Kayanza, Burundi.

NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Kayanza, Northern Burundi

Altitude: 1,750-1,920m

Varietals: Red Bourbon

Washing Station: Mpanga

Drying: Dried on raised African beds for 2 weeks

Mpanga is the name of the central washing station located in Kayanza Province, Northern Burundi. It is managed by Jean-Clement Birabereye - a 15-year coffee veteran, who oversaw the construction of the washing station back in 2008. The station processes coffee from approximately 3,400 smallholder farmers, who cultivate coffee on the hillsides that surround Kayanza, at elevations of up to 1,950 masl. To service these producers properly, JeanClement has ensured that the station is well-equipped to process volumes of specialty coffee and benefits from 450 drying beds and a McKinnon 6-disc pulping machine.
Mpanga processes roughly 1,500 tonnes of coffee per season, with each producer lot separated and named according to the hillside upon which the coffee was grown.
Under Jean-Clement's guidance, Mpanga has achieved incredible results at the Burundi Cup of Excellence, finishing 1st and 3rd in the 2014 competition. As a result of the hard work and diligence Jean-Clement has implemented, Mpanga has become highly regarded for its consistently clean and complex coffees. It's due to these cup qualities, alongside his focus and belief in motivating farmers' meticulous harvesting and agricultural practices, that we decided to buy two lots from the Mpanga station this year.
In addition to his role at Mpanga, Jean-Clement also manages the SEGEC mill, who handle the export of Mpanga coffees. SEGEC (Societe General d'exploitation et d'exportation du Cafe) are doing their best to mitigate the risk farmers face with fluctuating world coffee prices. They pay an initial fee for delivered cherry, with additional bonuses based on quality once the coffee has been sorted and cupped. The lower quality coffees are blended together and sold commercially, and the top performing lots are kept separate as microlots. Once these have been contracted and sold, SEGEC pay a premium to the producers that is a percentage of the premium SEGEC receive. SEGEC also invest heavily in farmer training to ensure the pickers and farm owners bring only the ripest cherries to the station. The bonus payment works to ensure the trainings are adhered to, as they can amount to a significant portion a producer’s yearly income.

Cafetiere
65g in, medium grind
1000ml water at 95C
Brew for four minutes before giving it a stir and waiting to settle. Pour through the lid rather than plunging.


Espresso
Using 18g VST baskets
18g in, 32g out in 28 -29 seconds. Temperature 93.5C

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