21 Feb, 2023 · By Courtney Warren

Burundi

21 Feb, 2023 · By Courtney Warren

Gakenke

Tasting Notes Red Apple, Pear, Bergamot

Variety Bourbon

Process Washed

Elevation 1,650 – 1,950m

Region Kayanza

Established in 1991, Gakenke Washing Station is a vital centre for coffee production in Burundi's Kayanza province. Despite small farm sizes averaging less than half a hectare, 2667 farmers deliver cherries to this station, alongside cultivating other crops. Limited resources necessitate centralised processing, ensuring meticulous sorting and post-harvest care. The allure of Burundian coffee lies in its distinctive profile: heavy, fruity flavours reminiscent of Malbec wine, with vibrant acidity. These unique characteristics, crafted by dedicated farmers and expert washing stations, underscore Burundi's importance in the global coffee landscape.

Brew Guide

V60

7 days / 12.4g dose / 225ml filtered water / 97° / 3 minute extraction

Kibingo

Tasting Notes Pomegranate, Papaya, Lychee

Variety Bourbon

Process Anaerobic Natural

Elevation 1893m

Region Kayanza

Kibingo washing station in Kayanza, Burundi, supports 3500 local farmers with around 300 coffee trees on 0.10 hectares of land.

Originally planned for Kibingo hill, construction moved to neighbouring hills, Kirema and Kinga, due to accessibility and legal issues. This sparked conflicts, as the station retained the name "Kibingo" instead of adopting the local hill names.

The disagreement persists, with Kibingo Hill residents proud of the station's name, while Kinga residents believe their hill's name is more fitting, given its success in competitions like the Cup of Excellence. Despite tensions, both groups collaborate to produce exceptional coffee.

Brew Guide

V60

7 days / 12.4g dose / 225ml filtered water / 97° / 3 minute extraction

Masha

Tasting Notes White Peach, Cherry, Lychee

Variety Bourbon

Process Washed

Elevation 1672 – 1700m

Region Kayanza

Growing within such a tight altitude range 1672-1700m results in much sort after consistency. In addition, the many stages of sorting ensure only the highest quality cherries make It through. The first stage of sorting is by floating in small buckets to check the quality and remove potential defects. 2nd stage is by hand, removing all damaged, underripe and overripe cherries. In the Pulping stage, cherries are further graded according to quality. The workers climb into the fermentation tanks and trample the cherries, helping remove mucilage from the parchment. After washing in clean water, it is moved into the washing-grading canal and separated once more to sort for the highest-density beans.

Brew Guide

V60

7 days / 12.4g dose / 225ml filtered water / 97° / 3 minute extraction

Masha

Tasting Notes Cranberry, Marmalade, Marzipan

Variety Red Bourbon

Process Honey

Elevation above 1,672m

Region Kayanza

Masha Coffee Washing Station shares its name with the sub-hill upon which it stands. The sub-hill is more famous for its cattle than its coffee. The name Masha comes from the Kirundi word “amasho”, meaning “herds of cattle”. The sub-hill has been a crossroad for many herds in the region. Many of the local herders greet each other with a unique phrase only used in this region. They say, “gira amasho”, which means “owner of cows”.

Masha station was built in 1989. Most farmers who deliver cherries are subsistence farmers. Farmers intercrop their trees with food crops and other cash crops to feed and support their families.

Brew Guide

V60

7 days / 12.4g dose / 225ml filtered water / 97° / 3 minute extraction

Gahahe

Tasting Notes Cranberry, Honey, Jasmine

Variety Red Bourbon

Process Fully Washed

Elevation Above 1,800m

Region Kayanza

Gahahe washing station is equipped with 10 fermentation tanks, 4 cherry selection tables, 2 soaking tanks and a drying field with 180 drying tables, 18 pre-drying tables, and can process up to 750 metric tonnes of cherries per season. All cherries are floated in small buckets as a first step quality check. After floating, the cherries are sorted by hand to remove all damaged, underripe and overripe cherries. After sorting cherries are pulped. All within 6 hours of delivery. The coffee is then dry fermented for up to 12 hours, washed in clean mountain water for 12 to 24 hours, and parchment is then soaked for 12-18 hours before being dried on raised beds for 2 to 3 weeks.

Brew Guide

V60

7 days / 12.4g dose / 225ml filtered water / 97° / 3 minute extraction

Kibingo

Tasting Notes Peach, Green Grapes, Orange Zest

Variety Red Bourbon

Process Washed

Elevation 1700-1900masl

Region Kayanza

Kibingo Central Washing Station is located in Kayanza commune in northern Burundi. Kibingo CWS has collection centres that facilitate outreach to farmers: thanks to these collection centres, the farmers don’t have to sell their cherries to middlemen who transport the coffee or needn’t travel too far with a heavy load of cherries. Shorter distances also help preserve quality. Kibingo serves 3,515 registered coffee growers who are spread over 18 hills in the area. All producers registered at a Greenco washing station are organised into groups of 30 people, headed by a farm leader. This leader acts as a spokesperson to facilitate communication and organisation with the washing station. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables. Kibingo CWS can process 750,000 kg of cherry per day. The washing station also reconverts coffee pulp to organic fertiliser which farmers can obtain. To further promote farm renovation, producers can get coffee seedlings at the washing station which are grown in their own nursery.

Brew Guide

V60

7 days / 12.4g dose / 225ml filtered water / 97° / 3 minute extraction

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