Your Cart is Empty
Burundi Kibingo Cima Yeast Inoculated Natural
$9.92 - $334.27
-
Country: Burundi
Region: Kayanza
Farmer/Grower: 3500+ growers with 300 trees each
Washing Station: Kibingo
Varieties: Red Bourbon
Processing: Yeast Inoculated (Cima) Natural
Altitude: 1700-1900 m.a.s.l.
Humidity: 9.8%
Density: 1.12 g/ml
Harvest Date: August, 2022
Arrival Date: February, 2023
Grade: Screen 15+
Marks: 027-0001-11255
SCA Cupping Score: 85.50
- Raisin and dried fruits in fragrance and aroma. Flavor of cascara tea and watermelon with a lingering aftertaste like maple syrup, honey and cashews. Complemented by a bright lime acidity and a medium-heavy body and creamy mouth feel.
- This yeast inoculated natural is a little delicate and might require some lower heat settings when roasting. Most of our favorite notes are accentuated in the medium roast spectrum from about 65 to 85 Agron. The coffee has great sweetness and fruit notes and would make for a very unique espresso!
LALCAFÉ CIMATM yeast
(Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials.
Trials in various regions and environments
showed that Cima is well suited to better control the wet process’ efficiency and to upgrade the cup quality. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the unique flavors of each lot. The longer fermentation time for yeast processed coffees also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.
After fermentation, cherry is carried to the drying tables, where they will dry slowly for 2-3 weeks, during which time the cherry is repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. The moisture level is carefully monitored and any cherry with visual defects is removed. Once dry, coffee is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process.
More than 3,500 smallholder coffee growers who live near Kayanza, Burundi deliver their coffee cherries to the Kibingo washing station. These producers are members of organized groups of about 30 people with one “farm leader” who acts as a spokesperson to communicate between the group and the washing station.
Hand-picked cherries are brought to Kibingo washing station where they are floated. Whole coffee cherries are placed into containers and introduced to the Cima yeast strain and allowed to ferment for 36 hours.
Kibingo washing station is located just under 1,900 meters above sea level in Northern Burundi with the surrounding hills ranging from 1,700 meters to 1,900 meters. The station has 10 fermentation tanks, two soaking tanks and plenty of drying space with more than 160 raised beds for drying. All in all, the station can process 750,000 kilograms of coffee cherries per day!
At the washing station, farmers can obtain organic fertilizer from composted coffee pulp. To promote farm renovation, producers can get low-cost, subsidized coffee seedlings at the washing station. Kibingo is managed by Greenco who operate 13 washing stations in Burundi focusing on processing high quality coffees and improving producer livelihood and equity through programs and hands-on participation within the community.
The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving plant yields.