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Burundi

Kinyovu

Our first washed coffee from Burundi on the shelves in a while! This brew is clean and citric, reminding us of ruby grapefruit and blood orange.

Body     Acidity

Roasted omni for filter and espresso


Heza Washing Station processes its coffee by pumping spring water from a nearby natural spring. During the fully washed process freshly harvested cherries are delivered by coffee farmers to the Long Miles Coffee Washing Station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a double fermentation process. Parchment spends around twelve hours dry fermenting, then undergoes a twenty-four hour wet fermentation. The parchment is sometimes ‘footed’ after fermentation.

Looking down from the top of Heza Washing Station.


A team will agitate and dance on the slippery coffee parchment by foot, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six to forty-eight hours pre-drying. During this time, it is hand-picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the ideal 10.5% moisture level.

During the natural process coffee cherries are floated and hand-sorted, then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its own skin, slowly turning from a deep red to a prune-like purple-black once its fully dry and at the preferred 10.5% moisture level.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Osito, and edited by us, Sample Coffee (unless linked to or credited otherwise).

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Producer

Heza Washing Station

Country

Burundi

Region

Kayanza

Altitude

2100-2200m above sea level

Varietals

Red Bourbon

Process

Washed

Harvested

June 2023

Body

Acidity

Tasting notes

Ruby grapefruit, blood orange

Roast style

Omniroast

The location

Coffee from Burundi

Coffee first arrived in Burundi in the 1920s while the country was still under Belgian colonial rule. Since the civil war in 1993 Burundi has placed a great importance on growing the coffee industry and the flow on effects that will have on the country’s economy.


The Kayanza region of Burundi

Northern region near the Rwandan border

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

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Coffee delivery: coffee in resealable bag and farm information card

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