Farmer/Grower: 3500+ growers with 300 trees each
Washing Station: Kibingo
Varieties: Red Bourbon
Processing: Yeast Inoculated (Intenso) Fully Washed
Altitude: 1700-1900 m.a.s.l.
Density: 1.20 g/ml
Harvest Date: August, 2022
Arrival Date: February, 2023
Grade: Screen 15+
SCA Cupping Score: 86.50
(Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of trial and research.
showed that Intenso is well suited to better control the washed process’ efficiency and to upgrade the cup quality. The yeast is able to control the fermentation process against the risk of microorganisms that can generate spoiled and other undesirable defects. Furthermore, its specific metabolism and high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allow for the expression of fresh and fruity characteristics of the coffee beans while respecting the unique flavors of each lot.
The longer fermentation time associated with the yeast-added processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavor. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.
After fermentation is completed, coffee is run through washing and grading canals. In total, the channel separates beans into seven grades according to density. After washing, parchment is poured onto wooden trays or nylon bags and carried to the drying tables, each in its separate quality group. Each tray and nylon bag of parchment keeps its traceability tag with all info. Parchment is laid on raised beds to dry. While drying, parchment is repeatedly sorted and sifted to ensure even drying. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. If the weather conditions are good, the parchment takes on average 10 to 14 days to dry. The moisture level is carefully monitored and any parchment with visual defects are removed.
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 sorted and pulped within 6 hours of receiving.
During pulping, cherry is separated into high- and low-grade by density on a 3-disc pulper outfitted with an additional separation disk. After pulping, the coffee is placed in Epoxy-coated, concrete fermentation tanks with epoxy coating. Intenso yeast from Lalcafé is then added to the tanks. The coffee is allowed to ferment in this yeast-inoculated environment for approximately 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.