Beansmiths Burundi Kibingo Oro 250g

Country: Burundi

Farm: Kibingo Oro

Variety: Bourbon

Altitude: 1700 - 1900 m

Area: Kayanza

Acidity: Medium acidity

Cupping Score: 88

Processing Method: Anaerobic dry with yeast

Recommended preparation: Filter

Kibingo works with 3,515 registered coffee growers located on 18 hills in the region. These are all members of the Greenco workstation and are divided into groups of 30, with each group having a farm manager. These farm leaders act as spokespersons to facilitate communication and organization with the washing station.

Kibingo is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables. It can process up to 750,000 kg of cherries per day. At the station, farmers can obtain organic fertiliser from composted coffee pulp. To support farm renewal, growers can obtain cheap and subsidised coffee seedlings at the washing station. Each station has its own nursery for this purpose and also participates in a number of outreach and support projects for farmers, including a livestock project and a number of Farmer Hub projects aimed at strengthening cooperatives and improving yields.

During the harvest season, all coffee is hand-picked. Most families haveonly 200 to 250 trees and harvesting is done almost exclusively by family members. The cherries are fermented with Cima yeast from the French company Lalcafe for 36 hours. They are then transferred to drying tables where they are dried for 2 to 3 weeks. During drying, the cherries are regularly sorted and sieved. The drying process takes place from sunrise to sunset, with the possibility of covering them with a tarpaulin in bad weather. Moisture is carefully monitored and cherries with defects are removed. After drying, the coffee is packed and placed in storage. Each batch is assessed by Greenco's team of experts who monitor the station, date and quality. The entire process is carefully documented to maintain traceability.