kibingo: burundi

An Anaerobic Natural from Kibingo washing station in Burundi that has thick, boozy tropical fruit acidity, with confectionery-like sweetness.

This coffee comes from Kibingo washing station in the Kayanza commune in northern Burundi. Here about 3500 smallholder farmers produce cherries that they bring to the Kibingo Washing Station for processing. Each producer has around 300 coffee trees on average, on roughly .10 hectares of land.

This station has seen much success at past Cup of Excellence competitions. The name Kibingo is derived from from ‘ikibingo’ which is a type of tree native to the area.

This coffee has a special kind of fermentation: anaerobic (without oxygen) with Oro yeast. Oro yeast was developed specifically for coffee production, helping to control extended fermentation, while also upgrading the cup quality.

The higher grade cherries are put into airtight ecotact bags then the Oro yeast is added. The bags are sealed shut and left to ferment, helping to bring out those complex tropical fruit flavours. After fermentation, the cherries are laid on raised beds for drying.

FINER DETAILS

• origin: kayanza, burundi
• produced by: kibingo washing station
• processing method: anaerobic natural
• varietal: bourbon
• elevation: 1,893m above sea level
• roasted for: espresso

ESPRESSO SWEET SPOT:

in: 21g  |  out: 48g  |  time: 26-30sec  |  temp: 91-93°C