Region: Tangara, Ngozi
Producer: Smallholder producers
Variety: Red Bourbon
Process: Washed / Double fermented
Harvest: April – June
Notes: Lychee, honey, juicy
Description: We are excited to partner with Kilimanjaro Specialty Coffees in sourcing our first coffee from Burundi. Roasted for filter, we have developed a highly energetic roast profile to accentuate this coffee’s vibrant acidity and complex flavour profile. Clean and juicy, this washed Red Bourbon presents floral aromas and flavour notes of lychee in the cup, a honey-like sweetness helps to balance the brightness of this exceptionally refreshing coffee.
Origin: Situated in the Great Rift Valley of the African Great Lakes region, Burundi borders Rwanda, Tanzania and the Democratic Republic of Congo. Its fertile soils and high elevations offer the perfect conditions for a solid coffee industry which employs two million smallholder coffee farmers producing more than 80% of the country’s total coffee export. To put this number into perspective, smallholder producers represent almost a fifth of the country’s population totalling 11m people.
Producer: Almost all of the coffee grown in Burundi is a descendent of the Bourbon variety, and this Red Bourbon cultivar owes its heritage to the classic landrace variety. Situated in the northern highlands of Burundi, there are approximately 1600 local farmers who deliver their cherries to the Mugirampeke washing station, located in the commune of Tangara, Ngozi. At an altitude of approximately 1800m, the region’s high elevations are perfectly suited to coffee growing. While the washing station has a total capacity of 1200 metric tonnes of coffee cherry per harvest season, it is also dedicated to quality. Last year, a washed lot came 6th place in 2019 Cup of Excellence competition. The double fermentation process means that the washed coffee is wet fermented twice before being laid out to dry on raised African drying beds.
|Dimensions||45 × 160 × 230 cm|