Burundi Kibingo Oro Yeast Fermented - Green

$ 9.68

Country: Burundi
Region: Kayanza
Varietal: Red Bourbon
Process: Natural + Oro Yeast Fermentation
Altitude: 1,700 - 1,900 MASL
Cupping Notes: Cherry, Strawberry, Tangerine, Cacao
Recommended Roast:City to Full City
Good For: Auto Drip, Full Immersion, Espresso

Description: 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 3,515 registered coffee growers, spread over 18 hills in the area. All producers registered at Kibingo 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 and each station has its own nursery for this purpose.

The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.

Cherry is placed in containers and Cima yeast purchased from the French company Lalcafe is added. The cherry is left to ferment in this environment for approximately 36 hours.

After fermentation, cherry is carried to the drying tables, where they will dry slowly for 2-3 weeks, during which time the cherry is repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. The moisture level is carefully monitored and any cherry with visual defects is removed.

enjoyable blended

I enjoy the fruity coffees. This is defiantly fruity with cherry flavoring. I did try it as a standalone roast which was great but i found it best when used in a blend. I've been adding Brundy at a 20% ratio to my other roasts. it adds just a bit of fruit but isn't overpowering as it is on its own. hope that helps.

Couldn't get rid of sour aftertaste

I had high hopes for this special bean but no matter what technique I used to roast I was left with a strong sour aftertaste that made the coffee undrinkable. (at least for me, I'm sure it's very subjective so pay close attention to other reviewers)

Interesting Brew

My first Burundi. I generally drink dry processed Ethiopians. This yeast fermented coffee drinks like an anaerobically processed coffee. Just not as “stinky”. Very rich and full bodied. Couldn’t drink it every day but it is a nice change of pace. Recommended.

Coffee is pretty good. Has a very particular smell and taste. I can't really put my finger one it, but I'd put it in my top ten of coffees I've tried so far from Bodhi, which is almost 30 now. Definitely a keeper, but not amazing. out of the 30 I've tried so far, Id say 6 of them, I'd not order again, not to say that Bodhi coffee is bad. It is very good. Some coffees are just better than others and this one just falls nicely in the middle for me.

Excellent

I roasted this yesterday and brewed some this morning. Very nice. Medium roast in my SR540. Air 7, heat 9, time around 9 minutes. Smooth coffee, cherry forward, coco finished. It’s a very fruity coffee and that’s what I enjoy. My girlfriend loved her cup this morning also. I purchased 2lb initially to try, I just purchased 15 more LB to add to my stash. This is much better than the Burundi I’ve had in the past. Kudos.