|Please note that all orders are roasted on Tuesdays and Thursdays and ship on the following day.|
Origin: Kayanza, Burundi
Elevation: 1700-1900 MASL
Varietals: Red Bourbon
Flavor Notes: Red Currant, Dried Apricot, Green Tea
The Kibingo washing station serves the many coffee growing communities that surround it, which includes just over 3,500 producers. Most of these are small landholders, harvesting from 250 trees on average, as is the case with the country in general.
Once the crops arrive at the Kibingo station, they are sorted by hand to remove under or over-ripe or damaged cherries. They are then fermented under water and checked regularly by agronomists for appropriate fermentation levels – usually around 10-12 hours. After being sorted again, the seeds are dried for 2-3 weeks with regular quality checks throughout the process. It is sorted and graded for quality once more at the Budeca processing mill.
This coffee has all the nuance of a delicate African, but with an in your face level of intensity. Look for complex tannins underneath bright red fruit.