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Kibingo Yeast Inoculated (Subscription)

Kibingo Yeast Inoculated (Subscription)

Regular price $22.50
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Weight


Tasting Notes: Chocolate, Tart Cherry, Wildflower Honey

Process: Natural

Roast: Light

Brew Method: Filter, Pour Over


Origin

WASHING STATION NAME: KIBINGO
REGION: KAYANZA
ALTITUDE (MASL): 1700-1900
AVERAGE HARVEST SEASON: MAY-JUN
PROCESS: NATURAL
VARIETIES: RED BOURBON


The Kibingo central washing station is in the commune of Kayanza in northern Burundi. The station itself sits 1,893 meters above sea level. The altitude of the farms in the neighboring hills that supply the washing station varies from 1,700 to 1,900 meters above sea level. Kibingo CWS participates in several farmer outreach and support projects including a goat and pig project, Farmer Hub, strengthening cooperatives and distributing fertilizer and coffee trees. All coffee trees in Burundi are Red Bourbon, which is tightly controlled by the government for reasons of quality. Before shipment, coffee is sent to Budeca, Burundi’s largest dry mill. The coffee is milled and then hand sorted by a team of hand pickers who look closely at every single bean to ensure zero defects. Fresh red cherries (with no defect) are placed in PP bags 1 gram of Yeast is diluted in 100ML of water - and applied per 1 KG of cherry. Yeast water is poured in PP bags with cherry in it then sealed. Fermentation time is 72 hours in a dark/shaded area. Bags are then opened up and cherries are laid out on drying tables for 2 to 3 weeks until it reaches 10.5% humid.


                
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