Burundi Kibingo - natural yeast

Coffee notes: mango, red berry, winey

Process type: natural yeast

Country: Burundi

Region: Kayanza

Altitude: 1900m

Botanical variety: Red Bourbon

Recommended preparation: filter

Net weight: 250g

Introducing the first Banibeans coffee from Burundi. It is an exceptionally sweet and unique coffee from the high lying Kayanza region. In Burundi, as in Rwanda, Red Bourbon beans predominate, which means that the coffees are extremely sweet and complex. The beans are subjected to a special natural yeast process which results in a fruity, vibrant and interesting coffee.

Process:

Cherry is placed in containers and  yeast is added. The cherry is left to ferment in this environment for approximately 36 hours. Yeast  was specially developed for coffee production over a four-year period of research and trials. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.  After fermentation, cherry is carried to the drying tables, where they will dry slowly for 2-3 weeks, during which time the cherry is repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. The moisture level is carefully monitored and any cherry with visual defects is removed. Once dry, coffee is then bagged and taken to the warehouse. The traceability of the station, day and quality is maintained throughout the entire process.