Kayanza Province, Burundi | 4th Place in 2011 Cup of Excellence | Washed Bourbon from Kabuye Region

Burundi Kayanza Province | 2011 Prestige Cup Fourth Place | The Flavor Profile of Kabuye Washed Bourbon

Kayanza Province lies in northern Burundi, on the border between Burundi and Rwanda. It produces high-quality coffee for two main reasons: first, its high-altitude climate, and second, an excellent washing-station system and equipment. Burundi's climate is a typical "tropical" highland one, with a very pronounced day-night temperature difference. Colonial growers found that Bourbon was the variety best suited to that climate. Because investment in coffee research stopped, however, Bourbon became the only coffee variety left in the country, and it has always been processed with the fully washed method. Burundi's geography suits coffee cultivation well, but there are no coffee estates in the country - cultivation is entirely in the hands of small family farms, with wide variation in quality. Years of war and social unrest have also left the sector chaotic. Still, there is no denying that this place has the potential to produce outstanding coffee.

Since 2008, Burundi has been transforming itself toward the specialty coffee industry, promoting more direct-trade purchasing and traceable origins. In 2011 Burundi held a coffee quality competition called the Prestige Cup, a preliminary event before the more formal Cup of Excellence. Beans from the various washing stations were stored separately, ranked by quality, and then sold at auction, and every lot carried production and sales records. Unique, high-quality Burundian lots have been reaching the market ever since, which has been a great help to overall quality.

Burundi's coffee has a subtle complexity, and those who have tasted it never forget it. Coffee grown with story and emotion is always like this; good coffee reminds us that no piece of land should be forgotten by the world.

The Mpanga washing station sits on Mpanga Hill and is owned by SEGEC. Mpanga is in the Kabuye district of Kayanza Province. The station's location, Maltadi, is a small area within Kayanza. The Mpanga washing station was established in 2009 and began operating in 2010.

SEGEC is a private washing station in the Kayanza district. Its manager, Jean Clement Birabereye, is always finding ways to bring in young entrepreneurs interested in specialty coffee. Drawing on his extensive experience, Jean Clement Birabereye also manages the Bwayi and Kiryama washing stations. In 2011 SEGEC placed fourth nationally in the Burundi Prestige Cup and also took the honor of being both the champion and the third-place champion washing station in the Burundi Cup of Excellence.

Although it belongs to SEGEC, the Mpanga washing station follows the same principle - "small quantities, high-quality coffee." Each year it processes cherries harvested from about 3,400 farmers. Its equipment includes 450 drying racks, six depulping machines, and two presses. Because quality comes first, the station offers many incentives to encourage its farmers to harvest more carefully.

Every cherry at the station goes through full washing and fermentation. After fermentation, the coffee is moved into shade for preliminary depulping, which protects it from direct sunlight. It is then moved to drying racks in the sun and constantly turned so it dries evenly. Throughout that transfer the outer skin of the coffee stays intact. Flavor characteristics of this lot: lime, citrus, hawthorn, lemon Yakult, yogurt - clear and sharp lines, bright with distinct personality, crystal clear yet still deep.

Awards

2014 Burundi CoE Champion (90 points) and Third Place (89.17 points) - a double champion washing station.

2014 Burundi Prestige Cup National Competition 4th Place

(Top 5 among the 22 national washing stations in Burundi that year)

Coffee Information

Region: Kabuye District, Kayanza Province

Variety: Bourbon

Altitude: 1,800 meters

Processing: Washed

Harvest Period: May to August

Flavor: A rich aroma of raisins, blackberry jam, and ripe peaches, with sweet cranberry, citrus, and peach juice up front, while a rich caramel and orange-jam sweetness fills the whole cup. The fermented wine aroma from natural processing is also very prominent, like orange wine or peach. Absolutely a unique Burundi specialty coffee.

Brewing Recommendation

Filter: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee. First infusion with 25g of water, bloom for 25 seconds. Second infusion to 120g, then stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Extraction time approximately 2:00.

Analysis: The three-stage method clearly brings out the front, middle, and back of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour extends the extraction time.

FrontStreet Coffee Recommendation

If you like the bright, juicy profile of a washed Bourbon, FrontStreet Kenya Small Tomato is a natural next step. Grown at 1,550-1,750 meters in Kenya's Thika region from SL28 and SL34, it goes through Kenya's classic 72-hour double washed fermentation and a light roast, giving cherry-tomato and smoked-plum acidity with pear and black plum over a clean, long finish. Were you after something gentler, FrontStreet Jamaica Blue Mountain No.1 - washed, medium-dark, with cream, caramel, chocolate and hazelnut - shows what clean washed processing can do when the fruit is soft and sweet instead of sharp.