<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>
<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>
<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>
<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>
<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>
<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>
<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>
<transcy>Turaco – Burundi - Espresso- 2020/2021</transcy>

Turaco – Burundi - Espresso- 2020/2021

It is espresso that we are undecided between the two versions. The first one was described as a liquid cherry brownie. The other is a cherry, black berry, dark chocolate fondue. Although there is not much difference between them, the decision is left to the drinker. Enjoy.

With pomegranate flower on the nose, cherry compote on the palate, prunes, Persian lemon, black mulberry, cocoa shell and roibos tea, it clearly reflects the characteristic characteristic of very rich, sweet and high quality Burundi coffees. If you liked Yandaro and Gihere, which we included in our menu during the last harvest season, we can say that they are quite similar in terms of both cup profile and quality.

The completely washed Turaco special blend, named after the brightly colored birds seen in Burundi, will definitely attract your attention. The highest quality coffee beans, selected by the experienced quality control teams of Sucafina Burundi partners, are still at the bottom of the production process. It guarantees its unique taste that you will sip with pleasure at the beginning.

The Turaco blend, named after an iconic animal native to Burundi, is sourced directly from Bugestal or Greenco. Consistent cup profile This special blend, which offers a delicious drink without sacrificing quality thanks to its 84 SCA cup points and excellent sustainability certificates, dwith its vertically integrated supply chain, its journey is as much as the flight of the famous birds from which it takes its name. makes it unique.

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 problem for coffee growing in Burundi. Not much. Although it is time to renew 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 to survive until the time when the trees will be productive.

At this point, taking action to support local farmers Greenco & Bugestal, Institut des Sciences Agronomiques du Burundi' to encourage farmers to renew their plantings. (ISABU), establishes nurseries and sells 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 owned by local family farmers, who can harvest an average of 250-300 kg of coffee cherries, also limit the agricultural income they can generate.

During the harvest season, all coffees are carefully selected and picked. Harvesting is almost entirely done by the family, as most families have only 200 to 250 trees. With 12 washing stations spread across the region, Greenco & Bugestal knows that even product logistics over short distances can be time consuming and expensive for small farmers and believes that picking fresh cherries right after harvest is crucial for quality. servicing. 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.

Quality assurance begins as soon as the farmers deliver their cherries.Cherries are wet-processed under constant supervision, while all processes such as pulping, fermentation time, washing, sorting in the channels and final soaking are carefully monitored Greenco & Bugestal surface (damaged, immature) etc.) also buys cherries, immediately separates the two qualities and classifies them in accordance with different quality classifications.

The cherries, whose quality control and sorting processes are completed, are pulped 6 hours after delivery. While the machine can process up to 3 tons of cherries per hour, the water required for the next step, fermentation, is supplied from a nearby stream. Trained agronomists regularly hand-check the beans to ensure fermentation is stopped at the perfect time. After the fermentation is completed, the coffee is passed through the washing and sorting channels. While the nuclei are flowing, wooden sticks placed across the channel prevent nuclei of certain density from passing through. 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. Generally, up to 800 kg of kernels are dried on each table. Tables are left in the open sun from sunrise to sunset and are covered with sheets in the evening or when it rains. During this time, the product is rotated regularly, the moisture level is carefully monitored, and seeds with visual defects are re-sorted.

Coffee grade: Scr. 15+ FW RFA
Variety: Red Bourbon

t1>Processing technique: Washed
Harvest year: 2020 - 2021
Manufacturers: Local farmers working with Sucafina Burundi
Altitude: 1,600 to 1,900 meters
Farm / Station: Miscellaneous
Territory: Ngozi and Kayanza
Sub-District / Town: Miscellaneous
Farm size: Average 200 to 300 trees
Certificates: RFA
Supplier: Sucafina Specialty
Net 250gr, Net 4x250gr.