<transcy>Kibingo Intenso Anaerobic - Burundi - 2020/2021</transcy>
<transcy>Kibingo Intenso Anaerobic - Burundi - 2020/2021</transcy>
<transcy>Kibingo Intenso Anaerobic - Burundi - 2020/2021</transcy>
<transcy>Kibingo Intenso Anaerobic - Burundi - 2020/2021</transcy>
<transcy>Kibingo Intenso Anaerobic - Burundi - 2020/2021</transcy>
<transcy>Kibingo Intenso Anaerobic - Burundi - 2020/2021</transcy>
<transcy>Kibingo Intenso Anaerobic - Burundi - 2020/2021</transcy>

Kibingo Intenso Anaerobic - Burundi - 2020/2021

We are proud to present this extraordinary coffee, which we have been following for 3 seasons (but could not realize due to the realities of the country), processed anaerobically with intenso special yeast produced by Lalemand company of Kibingo station, which carries out experimental fermentation studies.

The purple flowers like lavender on the nose are very strong. On the palate, fruits that scan almost the entire color spectrum such as wild blueberry, blood orange, nectarine, white peach, pomegranate are present in a strong and bright way. In addition to these fruits, spice flavors such as cinnamon, red pepper, star anise caused us to liken coffee to sangria. We would like to add that it has a dense and velvety body and an intense sweetness.

LALCAFÉ INTENSO ™ yeast (Saccharomyces cerevisiae) was developed specifically for coffee production over a four-year research and trial period. Trials in various regions and environments have shown that Intenso is well suited to better control wet processing efficiency and improve cup quality. Yeast makes the fermentation process controllable against the risk of spoilage by micro-organisms that may cause unwanted defects. In addition, thanks to its unique metabolism and efficient working capacity even at low temperatures (minimum 15 ° C in the fermentation tank), it respects the original aromas of the beans, while allowing the development of their fresh and fruity characteristics.

Unlike normal washed processing (wild yeast), the longer fermentation time for coffees processed with Intenso yeast allows for the formation of more enhanced flavors and aromas. The extra time allows the beans to absorb metabolites that can enhance their flavor. Complexity, acidity, luminosity, floral and top notes and more are enhanced and highlighted by the extended fermentation time. After the fermentation is completed, the coffee is passed through the washing and sorting channels.

After passing through this system, which divides the beans into seven classes according to the channel density, they are taken to the drying tables specially prepared for different quality groups and the drying process is started. Damaged/defective kernels are manually sorted out among the kernels, which are checked again on drying tables, where they will dry slowly for 2-3 weeks.

3,515 small-scale local producers living in Kayanza, Burundi, take their carefully grown coffee cherries to the Kibingo washing station. This coffee, which we have reached through the local partner of Sucafina Greenco in the country, also reflects the accumulation of excellent coffee processing experiences of 13 washing stations operating in Burundi.

Kibingo washing station is in Kayanza commune in northern Burundi. The station is located 1,893 meters above sea level. The farms on the neighboring hills feeding the washing station range from 1,700 to 1,900 meters above sea level. Kibingo regularly serves 3,515 registered coffee growers spread across 18 hills in the region. All producers receiving service at the 18 Greenco washing stations are clustered in groups of 30, led by a farm leader. This leader acts as a leader to facilitate communication and organization between the washing station and the farmers.

The washing station is equipped with a drying area with 10 fermentation tanks, 2 soaking tanks, 165 drying tables and 4 pretreatment tables. While Kibingo can process 750,000 kg of cherries per day, it also turns coffee waste into fertilizer for organic and sustainable eco-friendly production.The coffee seedlings needed for the rehabilitation and re-establishment of old and inefficient plantations are offered to the farmers by the washing station at low cost

While most coffee trees in Burundi are Red Bourbon due to the quality fruits they offer, shrinking coffee plantations and aging rootstocks pose a major challenge for coffee growing in Burundi. While it is time to regenerate trees over 50 years old, which many farmers have, this is not possible for small local producers with limited income sources. They do not have enough equity resources to re-establish their gardens and survive until the time when the trees will be productive.

At this point, taking action to support local farmers Greenco & Bugestal buys seeds from the Institut des Sciences Agronomiques du Burundi (ISABU) to encourage farmers to renew their plantings, nurseries it establishes and sells the seedlings to farmers at lower costs. Since the coffee farming in Burundi is carried out by micro-scale local farmers, these supports mean a lot to them. The small plantations and limited coffee tree numbers of local producers who can harvest an average of 250-300 kg of coffee cherries and farm as a family also limit the agricultural income they can get.

During the harvest season, all coffees are carefully selected and harvested. Harvesting is almost entirely done by the family, as most families have only 200 to 250 trees. Greenco & Bugestal operates 10-15 washing stations spread across the region, knowing that even product logistics over short distances can be time consuming and expensive for small farmers and believing that buying fresh cherries immediately after harvest is crucial for quality. Farmers are paid the same price for cherries of the same quality, no matter which station they bring their cherries to. Thus, farmers are not economically disadvantaged due to their location.

 Cherries, classified according to their quality, are pulped within 6 hours of delivery. During pulping, cherries are separated into high and low grades according to density on a Mackinon 3-disc pulp machine equipped with an additional separating disc. After the coffee is ground, it is placed in airtight, Epoxy coated concrete fermentation tanks. Intenso yeast purchased from the French Lalcafe company is added to the tanks. Then the tanks are closed and left to ferment in this environment for about 36 hours.

Coffee grade: Red Bourbon Intenso Yeast, Anaerobic, Washed
Variety: Red Bourbon
Processing technique: Anaerobic Fermentation (Intenso Yeast), Washed
Harvest year: 2020 - 2021
Manufacturer: 3,515 small farmers
Processing Station altitude: 1.893m
Farms Altitude: 1.700m - 1.900m
Farm Size: Average 300 trees
Farm / Station: Kibingo washing station
Sub Region / Town: Kayanza
Supplier: Sucafina Specialty
Net 250gr, Net 4x250gr .