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Kibingo

Kibingo

Carefully handpicked from neighbouring hills by dedicated smallholder farmers: blackcurrant sweetness & a tart acidity.

£14.00
£14.00
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Character

We taste blackcurrant and green apple.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Dedicated smallholders.

Nestled in the Kayanza commune of Northern Burundi, the Kibingo washing station serves over 3,000 coffee growers, who cultivate crops on surrounding hills.

Equipped with 10 fermentation tanks, 2 soaking tanks, and a drying field boasting 165 tables, the Kibingo washing station is great example of high quality processing in the region.

We selected a Red Bourbon varietal, that underwent a washed process, promoting a blackcurrant sweetness & green apple acidity.

The Producer

Often overshadowed by neighbouring countries, the Burundi season remains a highlight in the coffee calendar for us. It’s coffee scene comprises of mainly high quality, smallholder farmers, known for producing clean, sweet and floral coffees.

During harvest, all cherries are selectively handpicked, usually by the family who own the farm. Cherries are sorted and pulped within 6 hours of delivery, then they are placed in tanks full of nearby stream water to ferment for 10 to 12 hours.

Trained agronomists check the beans by hand to ensure the fermentation is halted at the ideal time. The mucilage is then removed before being moved to raised drying beds, where cherries are left to dry until the right moisture level is reached.

  • Production Data

    Produced by Kayanza farmers
    Region - Kayanza
    Grown at 1700 - 1900 masl
    Varietal - Red Bourbon
    Harvest - April 2023
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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