Altitude: 1500-1800

Harvest: macrch-june 2021

Varieties: red bourbon

Process: fully washed

Flavors: cocoa, nutty, floral and spices

 

Selected beans from muyinga highlands with special taste balance,

Amazing for espresso (+milk) 

Roasted for espresso

Burundi Ngogomo

13,50 €Price
1000 Grams
VAT Included
  • Many trees in Burundi are Red Bourbon. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of production for the 3-4 years it will take new plantings to begin to yield. In order to encourage farmers to renovate their plantings, Bugestal purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost. In 2018, their first year growing seedlings, Ngogomo station produced 72,377 seedlings. 

    Despite the ubiquity of coffee growing in Burundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually. 
    During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.  Bugestal knows that even small distances can be time consuming and expensive to travel for smallholder farmers, and they know that receiving cherry immediately after harvest is crucial to quality.  Therefore, smallholders can bring their cherries either directly to a central washing station (CWS) or to one of the 10-15 collection sites situated throughout growing areas. Farmers are paid the same for their quality cherry regardless of where they bring their cherries. In this way, farmers are not disadvantaged due to their location, and Bugestal bears the cost of transport to CWS’s. 

    Approximately 70% of the total coffee yield in Burundi is processed as fully washed, like this lot. Quality assurance begins as soon as farmers deliver their cherry. All cherry is floated in small buckets as a first step to check its quality. Bugestal still purchases floaters (damaged, underripe, etc) but immediately separates the two qualities and only markets floaters as B-quality cherry. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries. 

    After sorting, cherry is de-pulped within 6 hours of delivery. During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk.  The coffee is then fermented in water from a nearby stream for 10-12 hours, depending on ambient temperature. Trained agronomists check the beans by hand regularly to ensure fermentation is halted at the perfect time.

    After fermentation is completed, coffee is run through washing and grading canals. As the beans flow through, wooden bars that are laid across the canal prevent beans of specific densities from passing through. These bars are spaced across the channel. While the first blockade stops the most-dense beans, the next is arranged to stop the second most-dense beans and so on. In total, the channel separates beans into seven grades according to density.

    The beans are then transported to the drying tables where they will dry slowly for 2-3 weeks. Pickers go over the drying beans for damaged or defective beans that may have been missed in previous quality checks. The beans are covered with tarps during periods of rain, the hottest part of the day and at night. On the table, the beans are dried to 11.5%.

    Once dry, the parchment coffee is then bagged and taken to the warehouse. Bugestal’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process. 

    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. It takes a team of two hand-pickers a full day to look over a single bag. UV lighting is also used on the beans and any beans that glows—usually an indication of a defect—is removed.

    The mill produces an average of 300 containers of 320 bags per year. Budeca is in Burundi’s new capital city, Gitega, with a population of around 30,000 people. Since there are approximately 3,000 people working at the mill, mostly as hand pickers, this means that Budeca employs nearly 10% of the total population in Gitega for at least half the year (during the milling season). The same is true in the provinces of Ngozi and Kayanza, where Greenco and Bugestal are the first employers in the region during the coffee harvest season. This has an incalculable impact on a country like Burundi, with unemployment rates above 50%, especially in rural areas and among young people.
    and finally this beautiful coffee's Are available in our shop For you.
    Enjoy it.