Burundi Kayanza, Kibingo Oro Yeast

Single Origin Coffee

Notes: Orange Soda, Peach, Lime, Raspberry, Honey

Roast: Light (City +)

Varietal: Red Bourbon

Elevation: 1893 masl

Process: Natural-Oro Yeast Inoculation

Kibingo washing station is 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 neighboring hills that supply the washing station varies from 1,700 to 1,900 meters above sea level.

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 fertilizer from composted coffee pulp. To promote farm renovation, producers can get low-cost, subsidized coffee seedlings at the washing station. Each station has its own nursery for this purpose.

Cherry is placed in containers and Oro yeast purchased from the French company Lalcafe is added. The cherry is left to ferment in this environment for approximately 36 hours.  

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. 

The result is a pour over brew with bright cup characteristics and clean raw sugar sweetness, along with flavor profiles of orange spice tea and tart jamaica, raw sugars, a spiced mixture of clove and mace, citrus and cranberry-like acidity. This particular natural is also a very good for single origin espresso.