Burundi Kibingo
We taste: Pomegranate Fruit Punch, Dark Chocolate
This Red Bourbon varietal is naturally processed and inoculated with Intenso yeast during fermentation in tanks. Intenso yeast was created over a 4 year span by Lalcafe and specifically made to be fermented with coffee. The yeast allows for better control over the fermentation process, decreasing the risk of micro organisms that can generate undesirable flavors and, because if the specific metabolism that is effective in cold temperatures, brings out the fruit characteristics of the coffee. The coffee is left to ferment with the yeast for 36 hours.
After fermentation, the coffee is dried on raised beds slowly for 2-3 weeks, where the coffee is repeatedly sifted and sorted to ensure even drying and the moisture levels are very carefully monitored.
All of this work is done at the Kibingo washing station. The Kibingo washing station is located in northern Burundi and serves as a hub for 1,739 farmers around the area. The washing station has 10 fermentation tanks, 2 soaking tanks, 165 drying tables, 4 pre-drying tables and can process 750,000 KG of cherry per day. The station also provides farmers with organic fertilizer and subsidized coffee seedlings for farmers, promoting farm renovation.
Specifications
Origin
Burundi
Region
Kayanza
Altitude
17,00-1900 masl
Variety
Red Bourbon
Preparation
Process
Yeast Inoculated (Intenso) Dry Natural
Transparency
Imported By: Sucafina
FOB Price: $5.24/lb of cherry
We taste: Pomegranate Fruit Punch, Dark Chocolate
This Red Bourbon varietal is naturally processed and inoculated with Intenso yeast during fermentation in tanks. Intenso yeast was created over a 4 year span by Lalcafe and specifically made to be fermented with coffee. The yeast allows for better control over the fermentation process, decreasing the risk of micro organisms that can generate undesirable flavors and, because if the specific metabolism that is effective in cold temperatures, brings out the fruit characteristics of the coffee. The coffee is left to ferment with the yeast for 36 hours.
After fermentation, the coffee is dried on raised beds slowly for 2-3 weeks, where the coffee is repeatedly sifted and sorted to ensure even drying and the moisture levels are very carefully monitored.
All of this work is done at the Kibingo washing station. The Kibingo washing station is located in northern Burundi and serves as a hub for 1,739 farmers around the area. The washing station has 10 fermentation tanks, 2 soaking tanks, 165 drying tables, 4 pre-drying tables and can process 750,000 KG of cherry per day. The station also provides farmers with organic fertilizer and subsidized coffee seedlings for farmers, promoting farm renovation.
Specifications
Origin
Burundi
Region
Kayanza
Altitude
17,00-1900 masl
Variety
Red Bourbon
Preparation
Process
Yeast Inoculated (Intenso) Dry Natural
Transparency
Imported By: Sucafina
FOB Price: $5.24/lb of cherry
We taste: Pomegranate Fruit Punch, Dark Chocolate
This Red Bourbon varietal is naturally processed and inoculated with Intenso yeast during fermentation in tanks. Intenso yeast was created over a 4 year span by Lalcafe and specifically made to be fermented with coffee. The yeast allows for better control over the fermentation process, decreasing the risk of micro organisms that can generate undesirable flavors and, because if the specific metabolism that is effective in cold temperatures, brings out the fruit characteristics of the coffee. The coffee is left to ferment with the yeast for 36 hours.
After fermentation, the coffee is dried on raised beds slowly for 2-3 weeks, where the coffee is repeatedly sifted and sorted to ensure even drying and the moisture levels are very carefully monitored.
All of this work is done at the Kibingo washing station. The Kibingo washing station is located in northern Burundi and serves as a hub for 1,739 farmers around the area. The washing station has 10 fermentation tanks, 2 soaking tanks, 165 drying tables, 4 pre-drying tables and can process 750,000 KG of cherry per day. The station also provides farmers with organic fertilizer and subsidized coffee seedlings for farmers, promoting farm renovation.
Specifications
Origin
Burundi
Region
Kayanza
Altitude
17,00-1900 masl
Variety
Red Bourbon
Preparation
Process
Yeast Inoculated (Intenso) Dry Natural
Transparency
Imported By: Sucafina
FOB Price: $5.24/lb of cherry