Burundi: Kibingo - Kayanza - Fully Washed Bourbon
In the cup: Juicy! There is a lot to appreciate in this cup - intensely orange notes that bring marmalade to mind, joined by citrus notes of lemon, as well as sweet notes of mild brown sugar plum. Smooth buttery texture and floral jasmine notes as the coffee cools.
Mouthfeel: Medium, smooth.
Cupping Score: 88
Process: Fully Washed
Washing Station: Kibingo
Altitude: 1900 metres above sea level
The Kibingo central washing station is located in the commune of Kayanza in northern Burundi. The station itself lies at 1893 meters above sea level. The altitude of the farms in the neighbouring hills that supply the washing station varies from 1700 to 1900 meters above sea level. Kibingo services 3553 registered coffee growers, spread over 18 hills in the area. In 2016, all these producers together had 1 010 062 trees. That’s 284 trees on average per producer.
Picking and selection
At cherry intake, a picking team sorts the cherries on maturity. This is essential for a fine processing, with less damaged beans. The cherry skins are mechanically removed during pulping. Next, the sticky parchment will dry ferment for 12 hours. When fermentation is complete, the parchment goes down the washing and grading channel. Finally, the top quality coffee soaks for an additional 24 hours to remove any remaining mucilage before going to the pre-drying tables. Here, the second team of pickers checks the wet parchment to take out defect beans. After a couple of hours, the parchment is moved to the drying tables. Depending on the weather conditions, it will reach 12% moisture content in about two weeks.
Kibingo CWS has 3553 registered farmer members, spread over 18 collines or hills in Kayanza province. All producers registered at a Greenco washing station are organized in groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organization with the washing station.
In Burundi, wet mills can reach farmers in a ray of 3km. If the washing station is located too far away, producers will sell to middlemen, often at a disadvantage. To prevent this, Kibingo and other Greenco CWS have collection centres. These centres allow them to reach farmers at up to 9 kilometres distance from the wet mill. This is a huge benefit for the producer who doesn’t have to travel far with a heavy load of cherries. At the same time, shorter distances help to preserve the quality.
At the washing station, farmers can obtain organic fertilizer from reconverted coffee pulp. To promote farm renovation, producers can get low-cost, subsidized coffee seedlings at the washing station. Each station has its own nursery for this purpose.
Kayanza is one of Burundi’s regions with the best coffee growing reputation. Coffee farms lie in the highlands, where soils are rich and volcanic. But optimal growing conditions alone aren’t enough to produce a high-quality coffee. To achieve a top coffee, a skilled and dedicated washing station manager is essential. They oversee the implementation of good economic practice and farmer education and collaborate with the producers to ensure they have access to the necessary tools. They also help farmers determine and implement the practices best suited to the specific growing conditions of their plantations.