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

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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.

Burundi Kayanza BUZIRAGUHINDWA

  • Fig. Rhubarb. Medium Acidic and Clean cup. Low Body.

The Buziraguhindwa washing station is located in the Muruta community of the Kayanza province. Before this washing station was built in 2008, the nearest washing station was 40 kilometers away. So, the farmers had to travel long distances. Now it is much easier for them to transport their coffee. The plants grow in the rich soils just below the natural Kibira forest. The water use to wash the coffee comes from a small forest river. It is filtered through sand, gravel and stones before entering a large PCV tube that leads it into the water tank. The pulping is done using a 3-disc McKinnon machine.

The variety is Bourbon and the cherries are picked at high altitudes up to 2000 meters above sea level.

 

Burundi Kayanza MBIRIZI

  • Jammy Red Fruit, Clean and Bright Cup, Grapefruit acidity

Altitude: 1800-1900 masl – Varietals: Local heirloom – mainly varieties of Bourbon.

This coffee is processed at Mbirizi washingstation – Salume Ramadahn’s new washing station, which is operating for the first time in 2015. Even if it’s all processed at the same place, the producer is collecting and separating the cherries based on local hillsides and muniscipalities. All these cherries are collected and bought from smallholders in the micro region in the close surroundings of the washing station Buziraguhindwa. We truly believe, as well do the producer, Salume Ramadhan, that every region have it’s own unique flavor attributes due to the differences in soil, altitude, sun exposure and climate.