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.