Test product green



  •  Roast Level: Medium

    Process: Honey Process, dried for up to 21 days on raised beds

    What to expect in the cup

    Apricot, Mango, Citrus and sugary sweetness reminiscent of bubblegum! Silky mouthfeel

  • Grown: Kayanza, Burundi

    Altitude: 1,893m

    Varietals: 100% Red Bourbon

    Producers: Various Smallholders

    Washing Station: Kibingo

    Certifications: UTZ, C4

    Farm Info 

    The washing stations are a privately owned by our exporters, and employ local managers to manage the stations throughout the year, and employ seasonal workers from the surrounding area through the harvest season.  Each washing station employs 3 to 5 permanent workers and is run by a manager who is also the agronomist who provides farming advice to the local communities. The average pay for the regular workers is 300,000 Burundian Francs per month. This
    is double the pay of other competing washing stations in the area, and managers are provided housing with electricity, and a motor vehicle.
    The washing station encourages producers to pick and deliver only the ripest cherries. Prior to coffee being delivered to the mill, the washing station has a pre-delivery area where producers float, hand sort, and float again, their cherry before delivery to the mill. Cherry is weighed, and producers receive a payment equivalent to the local market rate. They are then paid a quality premium at the end of the season. Their total price per kilo of cherry paid was an average of 490 Burundian Francs (BIF), this being 27% more than the market price of 360 BIF/kg for the 2016 season. In addition to this, each producer was paid a 20 BIF/kg bonus prior to Christmas.
    Kibingo was built in 1986. It purchases cherry from 3553 farmers who collectively farm over 1 million coffee trees on land surrounding the washing station, and has a maximum production capacity of 750 MT of cherry per year. Kibingo placed 10th in
    the 2015 Cup of Excellence competition.
    Coffee is hand sorted and floated prior to pulping. It is then passed through the pulper where skin is removed, leaving some mucilage intact. Coffee is then run through a serpentine to remove any additional floaters where is it is then laid out to dry with some of the mucilage remaining on the coffee. The coffee is constantly stirred throughout the day to ensure even drying, and it is covered at night to preserve heat in order to ensure drying occurs as evenly as possible.
  • Our espresso recipe using 20g vst baskets
    20g in
    50g out
    in 28 to 32 seconds

    Our filter recipe using a Chemex
    40g in, 700g Hot water (95-97 degrees)
    100g bloom for 30 seconds, light agitation to ensure saturation.  200g spiral pours every 30 seconds up to the 700g total
    in 4- 4:45 minutes




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