Burundi – Kibingo CIMA 72hrs Anaerobic Natural
"Upon grounding, the dry aroma is mango, pineapple and grape. At first sip, strawberry jam, mango, passion fruit and dried pineapple. On the palate, it transform into blackcurrant, grapes. The coffee is fullbodied yet smooth. It has a very rich and varied layers."
Kibingo is a washing station that is located in Kayanza, North of Burundi. The farm, sits at and altitude of 1893 masl and on average most of the farms located around the farm is between 1850 to 2000 masl. Kibingo washing station is owned by Green Co. A Burundi based specialty coffee producing and exporting company. They owned at least 13 washing station in Kayanza and Ngozi.
The Kibingo washing station was built back in 1986 and located close to the Congo-Nile Crest. The name Kibingo comes from the Kidundi word Urubingo which means, Reeds. The washing station collects cherries from 2,750 registered local smallholders farmer around the area. These small holders grow coffee that spreads over 18 hills in the area. The producers registered at Greenco washing station are organized in groups of 30 famers and lead by a farm leader. These leader ats as a spokesman to facilitate and organize operations with the washing station.
Kibingo washing station produced wide variety of coffee from fully washed, natural, honey process and specialty fermentation. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying fields with 165 drying beds and 4 pre-drying tables. At peak of harvest, they are able to produce 750 tones of coffee cherry per day.
What we have here is the anerobic natural coffee of which it is being fermented with Sachharic yeast which was especially developed for coffee production. This yeast is developed by Lalcafe, a specialty of yeast developer in the coffee industry.
The selected cherries for this lot is selected based on a certain Brix level. The selected cherries is placed in a fermentation tanks together with the CIMA yeast inoculant and fermented for 72 hours. After the fermentation, cherries is then carried to the drying tables for 2 to 3 weeks. Sorting is conducted throughout the drying process and sifted to ensure harmonized drying process. The moisture of the cherries is monitored twice daily and any cherry with visual defect is removed. Once it has been dried, the cherries is then bagged and taken to the warehouse for cupping at the lab. Once satisfied, the dried cherries is sent to Budeca, Burundi largest dry mill. The milled cherries is firstly hand sorted and secondly it is sorted mechanically using UV sensor.
Variety : Red Bourbon
Altitude :1850 masl
Process : Anaerobic Fermentation
Origin : Kayanza, Burundi