Burundi: Kibingo - Oro Anaerobic Fermentation
In the cup: Complexity, acidity, purity and flowery tones.
Cupping Score: 88
Mouthfeel: Smooth, velvety
Process: Controlled anaerobic fermentation with oro yeast.
Producer:Kibingo Washing Station
Altitude: 1900 meters above sea level
Our partners in Burundi have begun experimenting with anaerobic fermentation using three different yeasts (Cima, Oro and Intenso), all of which elevate the flavors, acidity and floral notes of a coffee. This lot, which uses the Oro yeast during fermentation, comes from this experimental program and is one for the books.
Kibingo Central Washing Station (CWS) lies in the commune of Kayanza in northern Burundi. The station itself sits 1,893 meters above sea level and it serves farms in the neighboring hills that reach elevations of up to 1,900 meters above sea level.
Kibingo serves 3,515 registered coffee growers, spread over 18 hills in the area. 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.
Kibingo CWS was chosen as Greenco’s first anaerobic yeast process experimentation site because it’s one of Greenco’s best CWSs. The altitude is high and allows for slow fermentation and drying times. The cherry coming in and coffees coming out benefit from the high altitude of the station and the surrounding farmland. Coffees from Kibingo are known for being complex and floral and having high acidity. The yeast inoculation during fermentation serves to further enhance these characteristics, creating an exceptional coffee.