Kibingo Oro

0.56  13.75 

Origin: Burundi

Farm / washing station: Kibingo Oro

Flavor Notes: plum, hibiscus, port wine

Best for: Filtr

Varietal: Bourbon

Process: Anaerobic natural with yeast

Altitude: 1700 - 1900 masl

Region: Kayanza

Acidity: Medium acidity

Cupping score: 88

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Fermentations with yeast have recently become very popular mainly in South America. And this trend has come to Burundi this year as well and we’re really enjoying it.

The Kibingo washing station is located in the village of Kayanza in northern Burundi. This is not the first time we have offered coffee from this washing station and we are excited to be able to return to it again after a year. The station itself is located at an altitude of 1893 metres. The elevation of the farms in the neighbouring hills that supply the washing station range from 1,700 to 1,900 metres above sea level.

Kibingo processes coffee from 3 515 registered coffee growers spread over 18 hills in the area. All the growers registered at the Greenco washing station are organised in groups of 30 headed by a farm manager. This leader acts as a spokesperson to facilitate communication and organization with the washing station.

Kibingo is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables. It can process up to 750,000 kg of cherries per day. Farmers can obtain organic fertiliser from composted coffee pulp at the station. To support farm renewal growers can obtain cheap and subsidised coffee seedlings at the washing station. Each station has its own nursery for this purpose and also participates in a number of outreach and support projects for farmers including a livestock project and a number of Farmer Hub projects aimed at strengthening cooperatives and improving yields.

During the harvest season all coffee is hand-picked. Most families have only 200 to 250 trees and harvesting is done almost exclusively by family members.

After harvest. The cherries are placed in containers and Cima yeast purchased from the French company Lalcafe is added. The cherries are left to ferment in this environment for approximately 36 hours. After fermentation the cherries are transferred to drying tables where they are slowly dried for 2 to 3 weeks during which time they are repeatedly sorted and sieved to ensure even drying. The cherries are left to dry from sunrise to sunset and covered with a tarpaulin in the evening or in the rain. Moisture is carefully monitored and cherries with visual defects are removed. After drying the coffee is bagged and taken to the warehouse. Greenco’s team of experts in the laboratory assesses each batch (which is separated by station, day and quality). Traceability of station, day and quality is maintained throughout the process.

Notes from our baristas:
Kibingo Oro has a reputation for great coffees at our roastery so we were excited to see what they would come up with this year. And we love it! We ground the coffee finer on the V60. Similar to what we’re used to with anaerobically processed coffees. The resulting time was around 2:35 with the coffee standing out for its juiciness and sweetness. Thanks to the faster fermentation method with the addition of yeast the coffee has a very fruity flavour similar to plums, fleas and hibiscus with a very sweet port wine like aftertaste.

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