Burundi Kibingo Intenso Yeast Washed espresso

Product detailed description

Variety: Red Bourbon
Harvest: 5 / 2024
Region: Kayanza
Processed at: Kibingo WS
Farmers: Small farmers grouped in Greenco
Altitude: 1900 meters
Processing: Intenso Yeast + washed

The Kibingo station processes coffee for 1,739 registered coffee growers whose farms span 18 hills in the area. Kibingo can process 750,000 kg of cherries daily. At the station, farmers can obtain organic fertilizer from composted coffee pulp. To support farm renewal, farmers can get inexpensive subsidized coffee seedlings. Each station has its own nursery for this purpose. Additionally, the station participates in various educational and support projects for farmers, including livestock breeding projects and several Farmer Hub projects aimed at strengthening cooperatives and improving yields.

During the harvest, all coffee is selectively hand-picked. Most families have only 200 to 250 trees, and the harvest is almost exclusively carried out by the family. After sorting, the cherries are pulped within 6 hours of delivery. During pulping, the cherries are divided into high-quality and lower-quality based on density using a three-disc pulper Mackinon equipped with an additional separation disc. After pulping, the coffee is placed in epoxy-coated concrete fermentation tanks. Intenso yeast purchased from the French company Lalcafe is added to the tanks. The coffee is left to ferment in this environment for approximately 96 hours.

LALCAFÉ INTENSO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production during four years of research and trials. Trials in various regions and environments have shown that Intenso is suitable for better control of the fermentation process efficiency and improving cup quality.

The longer fermentation time for yeast-processed coffees (washed processed coffee usually ferments for approximately 12 hours) also allows the flavor to develop. The longer time allows the beans to absorb metabolites that can enhance flavor. Complexity, acidity, clarity, floral notes, and other characteristics are enhanced by the extended fermentation time.

After fermentation, the coffee passes through washing and sorting channels. In total, the beans are divided into seven grades based on density in the channels. After washing, the parchment is poured onto wooden trays or nylon bags and taken to drying tables, each in its own separate quality group.

The parchment is placed on raised beds where it dries. During drying, the parchment is repeatedly sorted and sieved to ensure even drying. The parchment is left to dry from sunrise to sunset and covered with a tarp at night or during rain. Under favorable weather conditions, parchment drying takes an average of 10 to 14 days. Moisture levels are carefully monitored, and parchment with visible defects is removed.