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Tastes like Passion Fruit, Hibiscus, Dragon Fruit, Turmeric
Origin
Burundi
Region
Kayanza
Altitude
1700- 1900 masl
Producer
Kibingo
Variety
Bourbon
Process
Yeast Inoculated Dry Natural
Kibingo Station
The Kibingo station is situated in the Kayanza region of Burundi. The growing conditions in this border region with Rwanda are excellent, producing some of the finest coffees in Africa. This is our third consecutive year working with Kibingo. We visited the station in 2024 and met with Frank, the station manager. Frank manages operations and quality graand quality grading rigorously, explaining the strong year-to-year consistency. Recently, the station has done some experimental yeast processing, resulting in very interesting, tropical-tasting cups.
The Producers
In Burundi and most African countries, individual producers are very small and do not process their own coffee. Instead, they sell their cherry to local washing stations. The cup profile and quality of a station are determined by the local growing conditions around the station (terroir) and the diligence of the processing and grading work at the station. Kibingo receives cherry from 1700 local smallholders, living on 18 hills at around 1900 masl. Farmers receive organic fertilizer at the station, as well as low-cost subsidized coffee seedlings, to promote tree renewals.
The Process
This Bourbon lot was grown at altitudes ranging from 1700 to 1900 masl. After harvest, the coffee cherries are placed in sealed tanks to ferment for around 36 hours with Oro yeast that was produced by a French company called Lalcafe. After this stage, the cherry is brought to the drying tables, where they will dry slowly for 2 to 3 weeks while repeatedly being sorted and sifted to ensure even drying. The moisture level is carefully monitored, and any cherry with visual defects is removed. Once dry, the parchment is then bagged and taken to the warehouse.
V60 recipe
Ratio: 15g coffee for 230g water (1:15,33)
Water: soft water (50-100ppm) at 90° C
Extraction time: 2:20 minutes
Espresso recipe
Ratio: 18g in for 38g out (1:2,11)
Water: soft water (100-150ppm) at 93,7° C
Extraction time: 30 seconds