||Burundi Kibingo Washed Bourbon 2019
The Kibingo central washing station is located in the commune of Kayanza in northern Burundi. The station itself lies at 1,893 metres above sea level, and the altitude of the farms in the neighbouring hills that supply the washing station vary from 1,700 to 1,900 metres above sea level. Kibingo services 3,553 registered coffee growers, spread over 18 hills in the area.
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.
At cherry intake, a picking team sorts the cherries by maturity. This is essential for a fine processing, resulting in fewer damaged beans. The cherry skins are mechanically removed during pulping. Next, the sticky parchment will dry ferment for twelve hours. When fermentation is complete, the parchment goes down the washing and grading channel. Finally, the top quality coffee soaks for an additional 24 hours to remove any remaining mucilage before going to the pre-drying tables. Here, the second team of pickers checks the wet parchment to take out defective beans. After a couple of hours, the parchment is moved to the drying tables. Depending on the weather conditions, it will reach 12% moisture content in about two weeks.
Kibingo CWS has 3,553 registered farmer members, spread over 18 collines or hills in Kayanza province. All producers registered at the washing station are organized in groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organization with the washing station.
In Burundi, wet mills can reach farmers in a range of three kilometres. If the washing station is located too far away, producers will sell to middlemen, often at a disadvantage. To prevent this, Kibingo and other washing stations have collection centres. These centres allow them to reach farmers at up to nine kilometres distance from the wet mill. This is a huge benefit for a producer who then doesn’t have to travel far with a heavy load of cherries. At the same time, shorter distances help to preserve the quality of the coffee.
At the washing station, farmers can obtain organic fertilizer from reconverted coffee pulp. To promote farm renovation, producers can get low cost, subsidized coffee seedlings at the washing station. Each station has its own nursery for this purpose.
Kayanza has one of the best coffee growing reputations in Burundi. Coffee farms lie in the highlands, where soils are rich and volcanic. But optimal growing conditions alone aren’t enough to produce a high-quality coffee. To achieve the best coffee, a skilled and dedicated washing station manager is essential. They oversee the implementation of good economic practice and farmer education, and collaborate with the producers to ensure they have access to the necessary tools. They also help farmers determine and implement the practices best suited to the specific growing conditions of their plantations.
Next to improving quality and productivity, Greenco – the company that manages the washing station – strives to improve socio-economic and environmental conditions around the washing stations. All of its washing stations have UTZ and 4C certification. One of its focus points is building an efficient supply chain around the CWS. Greenco buys 93% of its cherries directly from farmers via collection centres. This way, it improves farm-gate price for the producers.
Another socio-economic challenge Greenco addresses is Burundi’s high rate of youth unemployment. The national youth unemployment rate is almost 50%. At Greenco, young graduates receive a decent salary and benefits (house, motorbike, and healthcare), and they have real career prospects.
In addition to the training about farming practices, Greenco organises training for farmer groups on various social aspects. Coffee families learn about gender equality, financial planning, family planning, breastfeeding, and many other things.
On the environmental side, Greenco has equipped all washing stations with water treatment facilities, and solar panels and batteries. The solar panels provide energy for computers, lighting, and smartphones.
In the cup this is super refreshing and clean: think Galia melon and crisp white grape. It finishes with a hit of cocoa powder and a shoulder of orange zest.
Nearest town: Kinga
Washing station: Kibingo
Washing station altitude: 1,839 m.a.s.l.
Coffee growing altitude: 1,600–1,900 m.a.s.l.
Processing method: Washed
Medium – through first and through the gap, but drop it just before second crack begins.
"Quick Look" Guide:
Gala melon, white grape, cocoa powder, orange zest
Note: Cupping Scores for Clean Cup & Acidity are actually 6.5 each, not as above (software limitation, allows whole numbers only)
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