Denna webbplats är skyddad av hCaptcha och hCaptchas integritetspolicy . Användarvillkor gäller.
I koppen: Elegant, josigt och komplex. En fantastiskt rund munkänsla med smaktoner av tranbär, röda vindbär och hallon. En eftersmak som påminner oss om en härlig vitvin.
Koppning: 87,5 poäng
Munkänsla: Rund, mjuk.
Botanisk variant: Red Bourbon
Process: Washed (tvättat)
Producent: Kibingo Tvättstation
Växthöjd: 1700 - 1900 möh
Region: Kayanza
Background:
The Kayanza province is one of the best coffee producing regions in Burundi. Located in the north of the country, it is renowned as the water source of the Nile River. During the season,
Variety: Bourbon
Bourbon is one of the more widely grown varieties of Arabica coffee. It's a natural mutation of the older 'Typica' variety and is prized for it's figgy sweetness and gentle brightness. It's balanced with a smooth texture and a sweet, just-right finish.
(Fun fact: the name 'Bourbon' originates from the Indian Ocean - when a cutting of 'Typica' coffee was planted and spontaneously mutated in the soil of Bourbon Island (nowadays called Réunion).
The Washing Station: Kibingo
The washing station was built in 1986, and currently collects coffee cherries from over 3,500 local farmers. It lies at an altitude of 1893 meters, close to the Congo-Nile Crest. The washing station is known for its wooden bridge that was built over the river that runs through it. The name 'Kibingo' comes from the Kirundi word urubingo which means 'reeds'. Reeds were planted along the river to contain the water and to prevent the surrounding soils from eroding.
Coffee in Burundi is mainly grown on small farms which do not process the cherry themselves, but rather, bring it to the local washing station. The best run stations pay more for quality cherry, meaning they are all fully ripe, well developed and brought from the farm rapidly to be immediately processed. This is perhaps most evident at Kibingo Washing Station, whose coffees have placed in the top 10 of the Cup of Excellence competition in 2017, 2015 and 2013, and won 1st Place in 2017.
The Process: 36 Hour Oro Yeast Fermentation
This is a fully washed coffee, and like all fully washed coffees there is a naturally occurring fermentation that happens after the beans have been extracted from the coffee fruit (a process often known as de-pulping).
Usually this happens as the de-pulped beans are soaked in a lined concrete tank. They are generally left to soak for 12-24 hours and during this time the local micro-organisms will enter the tank, react with the fruit sugars and gently ferment the coffee beans. This step is crucial in developing the elegant flavours we expect from washed coffees.
Recently, coffee producers have been taking inspiration from the world of winemaking, where similar fermentations occur, but in which winemakers will select particular strains of cultivated yeast to add to their grapes to more directly influence the finished flavour profiles of their wines. When artisanal coffee farmers take such steps to improve the quality of their coffee their lots sell for higher prices which leads to higher incomes and more money to reinvest in their farms, thus likely increasing quality once again in a virtuous feedback loop.
Over the past 4 years the cooperative at the Kibingo Washing Station has been involved in research trials and has tested many different cultivated yeast strains before landing on this one - LALCAFÉ ORO yeast (Saccharomyces cerevisiae), which has been specicifaccly developed to ferment coffee beans and which works extremely well in the conditions high up in Kayanza, Burundi.
The Oro yeasts specific metabolism allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee. The longer fermentation time also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavours. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.