Burundi Kibingo
COUNTRY: Burundi
REGION: Kayanza
VARIETY: Bourbon
FARM: Kibingo
ALTITUDE: 1893 masl
PROCESS: Anaerobic Natural
TASTING NOTES: Dried passionfruit and cooked papaya with mild brown sugar and spices flavours. Intense boozy phosphoric acidity and mellow candy-like sweetness.
Kayanza
Most of Burundi's coffee is produced in the highlands of Kayanza. Located in northern Burundi along the border of Rwanda, small producers typically harvest and take cherries to community delivery sites that are all processed together at wet mills.
Kibingo
Kibingo washing station in Kayanza Burundi accepts coffee from over 3500 local farmers. Each producer has only 300 trees on average on roughly .10 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood.
Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country.
Coffee is processed at the BUDECA, SIVCA dry mill prior to export.