This is our first Burundian selection of the season! This lot comes from the Kibingo washing station in a place we consider to be one of the best places to grow coffee in the world: Kayanza. In the cup we find black tea, Key lime, and clove.
Hand-picked at peak ripeness. Floated and hand-sorted to further remove defects. De-pulped on the day of harvest. Single dry-fermented for 12 hours. Rinsed in fresh water. Density graded. Dried on traditional African raised beds for 16-20 days until moisture content reaches 10.5%.
This is our first time working with the Kibingo washing station. Kayanza consistently produces some of our favorite coffees and some of the world's most unique and terroir-driven profiles. Similar to most washing stations in Burundi, all of the coffee delivered to this site is grown in tiny gardens by the local population. Attention to detail during processing is exceptional, and a large part of why these coffees are so expressive, clean, and transparent. Working in Burundi presents a number of extreme challenges, but it is one of our favorite origins and one we will continue to invest in.
Varieties in Burundi are not exactly straightforward. We know that Red Bourbon and Mibirizi are being cultivated; however, we don't know at what relative percentages. Based on the history of production in Burundi there is most likely some SL34 being grown as well.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.