250g /// Anaerobic Kibingo, Burundi

250g /// Anaerobic Kibingo, Burundi

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Supersøt kaffe som minner om honning, bringebær med hint av blomster.

Denne kaffen likte vi siden den er annerledes fermentert. Da med en gjærtype som heter ORO. Det at den er anaerob betyr at den er fermentert uten noe betydelig adgang til oksygen, som gir den en litt funky karakter.

  • Importert fra Greenco, Yandaro kooperativet.
  • Se opp for smakfulle kopper med kaffe.
  • Hele Bønner.

Sporbarhet:

  • Botanisk varietet: Coffea arabica, Red Bourbon.
  • Prosess: Anaerobisk fermentert.
  • Plukket for hånd: 2020
  • Kooperativ: Yandaro.
  • Importør:  Sucafina, i det flotte året 2020.
Det her folkens er en av de kaffene som bugner av kompleksitet, med blomster og masse frukt i koppen.

Notater fra bonden/importør.

Yandaro Washing Station sits close to the border with Rwanda, in the Kayanza province. Both countries share special growing conditions in the corridor that connects the south of Rwanda to the north of Burundi. This region produces many of our favorite coffees both in Rwanda and Burundi.  

The washing station is in the valley where the eponymous river runs. The growing area around the station benefits from being close to the Kibira Rainforest. A rainforest is a healthy ecosystem that helps maintain groundwater reserves and nutrition in the soil for the region surrounding it. With its closeness to a large river, Yandaro has a very strategic location in a high-potential coffee region.  

The station serves 3,193 local coffee producers from 22 hills around the station. The average altitude in the area is 1,800m. During the harvest season, Yandaro processes more than 1,200 metric tons of coffee. The region has a mild climate with average temperatures between 18 and 25° Celsius, depending on the altitude. 

Cultivation.

The majority of coffee trees in Burundi are Red Bourbon, which is tightly controlled by the government for reasons of quality. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of product for the 3-4 years it will take new plantings to begin to yield. In order to encourage farmers to renovate their plantings, Greenco purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost.  

Harvest and post-harvest.

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. Greenco knows that even small distances can be time consuming and expensive to travel for smallholder farmers, and they know that receiving cherry immediately after harvest is crucial to quality.  Therefore, smallholders can bring their cherries either directly to a washing station or to one of the 12 collection sites situated throughout growing areas. Farmers are paid the same for their quality cherry regardless of where they bring their cherries. In this way, farmers are not disadvantaged due to their location and Greenco bears the cost of transport to stations.   

Greenco also supports farmers with higher prices. The average cherry buying price for Greenco in 2019 was significantly above average. Stations make the first payment to farmers between 15-30 June. The second payment comes later in the summer. If the coffee wins a competition or sells for extremely high specialty prices, Greenco gives another payment approximately a year after the harvest season.   

Of course, quality is the key to this system, and quality assurance begins as soon as farmers deliver their cherry. Cherries are processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking is closely monitored.  

Upon delivery all cherry is floated in small buckets as a first step to check quality. Greenco still purchases floaters (damaged, underripe, etc.) but immediately separates the two qualities and only markets floaters as B-quality cherry. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries.   

After sorting, cherry is pulped within 6 hours of delivery. During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk.  After pulping, the coffee is placed in airtight, Epoxy-coated, concrete fermentation tanks. Oro yeast purchased from the French company Lalcafe is added to the tanks. The tanks are then covered and left to ferment in this environment for approximately 36 hours.  

LALCAFÉ ORO™ 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 Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperature means it is equally suited for use across most altitudes. 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 of implantation 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 varietal original aromas of the beans. 

The longer fermentation time for yeast 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 flavors. Complexity, acidity, brightness, floral and high 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, this 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. 

The beans are then transported to the drying tables where they will dry slowly for 2-3 weeks, during which time the parchment is repeatedly sorted and sifted to ensure even drying. The 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 is removed. On the table, the beans are dried to 11.5%.  

Once dry, the parchment 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.   

Before shipment, coffee is sent to Budeca, Burundi’s largest dry mill. The coffee is milled and then hand sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. It takes a team of two hand-pickers a full day to look over a single bag. UV lighting is also used on the beans and any beans that glows—usually an indication of a defect—is removed.  

About Greenco.

Greenco, a company that oversees and structures washing stations in Kayanza province of Burundi, gives washing stations and producers support all along the production chain. They started their work in 2015, and have dominated all Cup of Excellence competitions in Burundi ever since. Currently, Greenco has 13 washing stations all located in Kayanza in the north of Burundi. The producers receive support from the Greenco CWS managers, who are all agronomic engineers. Greenco’s overall impact through these 13 central washing stations (CWS) extends to over 15,210 coffee producing households. 

Greenco works with young agronomy graduates to provide farmer training and manage washing stations. Young graduates are particularly well suited for the work with Greenco because they can all work with computer systems, greatly simplifying the flow of information between the washing stations and Greenco. Also, they have a fresh and systematic approach to coffee production and processing, with up-to-date knowledge about farming practices. The agronomists received additional training from the NGO Kahawatu Foundation on best agricultural practices (BAP). Off season, they provide agronomy assistance to the roughly 15,210 farmers who deliver cherries to Greenco CWS to prepare for the next harvest. 

Another socio-economic challenge that Greenco addresses is youth unemployment. The national youth unemployment rate is almost 50%. At Greenco, young graduates receive a decent salary and benefits (house, motorbike, healthcare) as well as real career prospects. 

Next to improving quality and productivity, Greenco strives to improve socio-economic and environmental conditions around the washing stations. All of their washing stations have UTZ and 4C certification. One of their focus points is building an efficient supply chain around the CWS.  Greenco is buying 93% of its cherries directly from farmers via collection centers. This way, they improve farm-gate price to the producers. 

In addition to providing training on farming practices, Greenco organizes trainings for farmer groups about various social aspects. Coffee families learn about gender equality, financial planning, family planning and more. 

Environmental stewardship is of paramount importance to Greenco. They have equipped all washing stations with water treatment facilities and solar panels and batteries. The station has ponds to purify the wastewater from processing before flowing back in the river network. The solar panels provide energy for computers, lighting and smartphones. 

About coffee in Burundi.

Burundi has long been overlooked in comparison to its neighboring East African specialty coffee producing powerhouses. However, Burundi season, for us, is one of the highlights of the annual coffee calendar. The country’s coffee is produced almost entirely by smallholder farmers, and much of this small-scale production is of exceptional quality. With its super sweet, clean and often floral coffees, Burundi, every year, is increasingly is putting itself on the specialty coffee map. 

Coffee is of paramount importance to families and the country at large. Considering this, improving and expanding coffee infrastructure is not just a way to improve incomes, it is a way to revolutionize the earning potential of an entire nation.

Building washing stations and expanding agricultural extension work can be great ways to improve coffee quality. Washing stations are pivotal in improving cup profile standards and the global reputation of Burundian coffee. 

Both state-owned and private actors drive Burundi’s coffee industry and play key roles as washing station management companies and exporters. State-owned companies are called Sogestals, short for “Sociétés de Gestions des Stations de Lavage” (Washing station management companies). Privately-owned companies can operate under a variety of different names.

Sucafina’s history in Burundi goes back to 2007 when Bucafe/Sucafina Burundi was established in Bujumbura. Through Bucafe, we work with several privately-owned washing station management companies and exporters. Our work bridges the entire supply chain, allowing us to be vertically integrated. Our supply chain is solid, reliable and transparent. Due to this, we are more efficient, able to supply better value and positioned to offer both producers and consumers of Burundian coffee a diversity of expertise.

Roasting profile

We roast our coffee with massive respect for the farmers. We simply want the least interference with the green coffee and turn up the volume to 11 in flavors. We want our coffee selection to be sweet, berry driven cups with a signature. We always roast light, so it is possible to recognize the flavor profile in the cup.

 Even if we roast a high acidic coffee from Kenya or a low altitude Brazil, we always aim for the sweet spot where clarity, fruit profile, and flavors are aligned, and as clear as possible. We are inspired by the natural wine industry and alternative culture to grow as coffeenauts as well as science. Our signature is always clean, exciting cups of coffee and hopefully, you can notice our signature in the fruity profile.

Roasting coffee for us is an art between mastering your head, your heart, and your hands - which makes us grow spiritually. This is not a hairstyle, it's a lifestyle!