Burundi Kibingo

$18.00

black tea, lemon, rose

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Description

This exceptional coffee comes to us from Kayanza Province in Burundi, where 2,250 coffee growers from the surrounding hills farm more than 715,725 coffee trees for processing at the Kibingo Washing Station, known for its position alongside a wooden bridge near the Congo-Nile crest. “Kibingo” comes from the Kirundi word “urubingo”, meaning reeds—which were planted along the river bed to contain water and protect soil from erosion.

Our search for a dynamic, fruity flavor profile to join our single origin menu led us to Kibingo. Two years later, it remains a Joe favorite, thanks to our continued delight at its quality as well as a close relationship with its importer, Sucafina—a relationship we hope to deepen through Sucafina’s ongoing projects in Burundi, which aim to unite quality focus and community benefit at the farmer level. A different coffee from this same washing station earned first place in the 2017 Burundi Cup of Excellence.

Freshly Roasted: All orders are roasted on Monday and Thursday and are shipped on the same day. Note that if you order Two-Day Shipping after 7am on any given day, your order will be processed the following roast day. We do this to ensure your coffee arrives to you as fresh as possible!

Details

  • Type

    Type

    Single Origin
  • Origin

    Origin

    Kayanza Province, Burundi
  • Producer

    Producer

    Kibingo Washing Station
  • variety

    variety

    Red Bourbon
  • Elevation

    Elevation

    1,893 MASL
  • Process

    Process

    Washed

At the Source

Coffee is delivered to Kibingo where depulping machines remove the fruit from the coffee bean by friction with depulping discs. This is the only automated processing task at Kibingo, where everything else is done by hand. After depulping and grade separation in the machine, beans are placed into fermentation tanks for 10-12 hours, where they are labeled by lot, purchase date, and grade.

Once fermented, the water is drained from tanks into the mucilage canal, and workers then enter the tanks and trample the coffee for 30 minutes to remove any excess mucilage from the fermented parchment coffee. After trampling, the parchment is moved via fresh water into a canal for washing and grading. Here it is washed and soaked, then dried on tables for carefully sorted and managed drying for 15-20 days.

Sorting Coffee at the Kibingo Washing Station