Mandarin, Plum, Magnolia
Producers: Surrounding Smallholders
Washing Station: Shembati
Region: Butaganzwa, Kayanza, Burundi
Altitude: 1800 masl
Processing: 12 hour dry ferment, fully washed and dried on elevated drying beds for 15-20 days
Recommended for: Filter
This is the second year that we have coffee from the Shembati washing station, overseen by Salum Ramadhan in the Kayanza region. Salum has created one of the most stringent quality control practices in Burundi, through years of hard work and training with the smallholder producers who supply to his mill.
The cherries are sorted using floating tanks on arrival, before fermentation. Cherries are processed using a Kenyan style double fermentation where the parchment coffee goes through an approximately 12 hour dry fermentation after depulping. They are then sorted again through floating, and separated into grades before finally going through a wet fermentation between 12 & 18 hours. Coffees are then dried on raised beds for 15-20 days.These meticulous work and stringent controls are what sets the coffees apart from many coffees from this country, and also one of the biggest reasons why we really love this coffee.
The lot we have bought this year has notes of mandarin and plum, silky-like texture, clean with floral undertone of magnolia. Very elegant and complex. This lot is a great showcase of the increasing quality of specialty coffee from Burundi.