Variety Red Bourbon
Process Controlled Fermantation with Yeast, Natural
Region Kayanza, Kayanza
Washing Station Nemba Washing Station
Altitude 1700 masl

Grapefruit,
Apricot,
Sweet.

 

The Project
The Nemba station is located in Kayanza province in Burundi, where the lead agronomist oversees the
implementation of Good Agricultural Practices (GAPs) and collaborates with smallholder farmers to provide necessary tools and determine the best practices for their farms

The washing station processes over 750 metric tons of cherry annually, with all 3,000+ producers owning an average of 150 coffee trees. The station support projects, including a livestock rearing project and Farmer Hub projects.

Despite the prevalence of coffee growing, the average smallholder produces a relatively small harvest of
200 to 300 kilos of cherry annually.

The Coffee
During the harvest season, all coffee is selectively handpicked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.

Cima yeast (Saccharomyces cerevisiae) is added to the tanks and left to ferment for approx. 12 hours.

The yeast is able to control the fermentation process and reduce the risk of undesirable defects. Furthermore, its specific metabolism allow for the expression of fresh and fruity characteristics.

After fermentation, cherry is transported to the drying tables where it will dry slowly for 2 to 3
weeks, while time cherry is repeatedly sorted and sifted to ensure even drying. It’s also visually inspected to remove any remaining defects or damaged beans.