Burundi Kayanza GAHAHE

  • Chewing gum flavors
  • Very fruity after taste
  • Nice medium acidity

Variety: Bourbon

Altitude: Around 1700 masl

Picking: Only the ripest cherries, by hand

Washing Station Manager: Greenco

Importer: 32 Cup Coffee Merchants

 

Rob Says: Since a couple years, a lot more focus is being put on how to limit potato taste defect in the cup. Since it is generally accepted that a strong selection drastically reduces the number of affected beans, washing stations all across the country focus on better selection methods. A campaign was launched from the national coffee institute as well to encourage producers to float their cherries in the river before they bring it to the washing station. This has motivated producers to select their cherries on maturity and through flotation before they make the journey to the closest washing station. This way, they meet Greenco’s quality standard and they can benefit from their good cherry price which sits above the national minimum.

WE EXPECT TO START ROASTING THIS LOT THE FIRST WEEKS OF DECEMBER 2017

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Burundi Kayanza NEMBA

  • Very subtle fruity cup
  • Nice creamy/oily mouthfeel
  • Notes of green wine gum and grapes

Variety: Bourbon

Processing: Washed

Average rainfall: 1 345 mm/year

Soil Type: Hygro-Xéro-Ferralsols with Ferralic

Importer: 32 Cup Coffee Merchants

Rob Says: This washing station run by Fabien Nyambere was found in 1993 in the Kayanza commune of Muruta, not far away from the Rwandan border.

Kayanza is our favorite region in Burundi. 3 of the 5 Burundian coffees we bought in 2016 were from this region. They have perfect growing conditions in Kayanza and lots of knowledgeable people to help with harvesting and processing. Although we see popping up some dry-processed coffees left and right in Kayanza, we still prefer the classic washed version.

WE EXCPECT TO START ROASTING THE NEMBA THE FIRST WEEKS OF DECEMBER 2017

Burundi Gitega MAHONDA (lot 17)

  • Chewy cup
  • Complex
  • Floral
  • Olive oil kind of mouthfeel

Mahonda washing station is located in Gitega province, up in the highlands around 1900m. Smallholder farmers from 13 districts in the Buraza community typically deliver their cherries at Mahonda wet mill, which is supported by Sogestal Kirimiro. The typical Burundian coffee producer has a small part of land available for growing coffee, smaller than 1 hectare.

Mahonda has put great emphasis on farmer education and better farming practices. This investment by the farmers and washing station management has been recognised in international competitions like Cup of Excellence. Mahonda washing station has featured in every CoE competition that has been organised in Burundi since 2012.

  • Variety: Bourbon
  • Crop: 2016
  • Location: Buraza community, Gitega province
  • Altitude: 1930m

Rob says: 3rd year we buy coffee from Mahonda washing station. The coffee is always clean and its most remarkable taste aspect is found when cooling down. Then you can taste an oily mouthfeel at the back of your tongue. We talk here vegetable oil; olive and sunflower tastes comes closest. We sometimes discover this in other African coffee’s as well, but never as present as in Burundi’s.

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

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

Burundi Kayanza MPANGA

  • Super Clean and Sweet cup
  • Soft mouth feel
  • Orange and Milk chocolate notes

This year coffee crop from Burundi is surprising us more every week. Already the 3rd Kayanza lot we buy and we are not even December!

Super clean clups with great mouthfeel and long lasting afterwards, working great for filter or espresso brewing.

Mpanga is the name of the farm and the central washing station that processes this coffee. They are both owned by Jean Clement of SEGEC exporters who also handles the export. The washing station is situated in the Kayanza village so is well placed to receive cherry from all the small producers in the surrounding area.

The Variety is a mix of Bourbon and Typica tasting intense and fruity with hints of orange and milk chocolate flavors.

The coffee is picked around 1815 masl and the processing washed.