Jordy, from Osito (the importing company bringing this coffee, believes “this is one of the first seasons for naming a lot from Kinyovu Hill, a mountain near the Heza Washing Station in Kayanza.” However, he notes that a small amount of cherries in this lot come from neighbouring Gishubi and Mutana Hill.

Looking down from the top of the Heza Washing Station site (where this coffee was processed). The top end is next to the road and where all cherries are delivered, sorted and weighed, as well as the warehouse for storing dried parchment until milling. Coffee is walked up and around this hill through the various stages of processing—strong legs and big lungs required! (Image by David - Osito)

The cherries in this lot were delivered to the Heza Washing Station, which processes them by pumping spring water from a nearby natural spring. Upon arrival, these were hand-sorted for ripeness, then mechanically pulped and double-fermented in open concrete tanks: the parchment spent around 12 hours dry fermenting, then underwent a 24-hour wet fermentation. This parchment is sometimes ‘footed’ after fermentation, which helps loosen any remaining mucilage clinging to it.

Then, the parchment was rinsed in fresh water, graded by density and left to soak for another 4-6 hours in the final rinse tank. Later, it was carried to covered drying tables where it spent 2 days pre-drying (during this time, it was hand-picked for under-ripeness, over-ripeness, insect damage and visual defects). Finally, it was moved to traditional African raised tables where it spent 26 slow drying until it reached the ideal 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).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.

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

Omni