Burundi Nyabihanga KIBUNGERE (lot 2)

  • Juicy and creamy cup, very well balanced
  • (little dry) Cranberry acidity
  • Notes of beechnuts

Kibungere works with smallholders coffee farmers from 4 different districts in Nyabihanga commune, in Mwaro province. The farmers typically grow coffee on plots of land smaller than 1 hectare. Cherries are delivered to the washing station on foot or by bike. The quality of the delivered cherries is inspected at the cherry intake point of the washing station. Cherries are dumped in tanks to check for floaters and varying degrees of cherry maturity. The farmers receive a payment strip where the delivered quality and quantity are noted.

Rob Says : The biggest concern on Burundian and Rwandan coffee is the defect referred to as the potato flavor. This is known to be caused by the small bug called Antestia, even if there are still different theories about how it occurs. Either way every year it seemed to be generally less present in the coffees, and this year almost non-existing. Very good news for everybody, but mainly farmers (who gained less money before) and barista’s (who were cursing over potato smell and taste) are smiling.

  • Quality: Washed scr15+
  • Farm/Washing station: Kibungere CWS lot 2
  • Variety: Bourbon
  • Crop: 2016
  • Location: Nyabihanga
  • Altitude: 1650 – 1700m
  • Soil: Red loam
  • Importer: 32 cup Antwerp

WE WILL MOST PROBABLY START ROASTING THIS COFFEE THE FIRST WEEK OF FEB

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