Location: Kibingo washing station, Kayanza region Landed: January 2022
Altitude: 1,700 -1,900 masl Varietal: Red Bourbon
Process: Cima yeast anaerobic natural
Flavour profile: Spiced jam, tamarind & wine gums
Category: Limited & Experimental
There are 3,515 smallholders living around Kayanza, Burundi who deliver their cherry to Kibingo washing station. Sucafina import this coffee from their in-country partner Greenco. In addition to operating 13 washing stations in Burundi and processing excellent coffee, Greenco is also working with communities to increase farmer livelihoods and general equality in coffee producing areas.
KIBINGO WASHING STATION
Kibingo washing station is located 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 neighbouring 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 a Greenco washing station are organised in groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organisation 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 fertiliser from composted coffee pulp. To promote farm renovation, producers can get low-cost, subsidised coffee seedlings at the washing station. 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 centred on strengthening cooperatives and improving yields.
CIMA YEAST PROCESSING
During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.
Cherry is placed in airtight containers and Cima yeast purchased from the French company Lalcafe is added to the tanks. The tanks are then covered and left to ferment in this environment for approximately 36 hours.
LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Cima is well suited to better control the wet process’ efficiency and to upgrade the cup quality. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the unique flavors of each lot. The longer fermentation time for yeast processed coffees also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.
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.
Once dry, coffee is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process.
Too learn more about Yeast fermentation see video here.