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

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

Kayanza Province is located in northern Burundi, situated at the border between Burundi and Rwanda. Kayanza Province can produce high-quality coffee thanks to two main reasons: first, the high-altitude climate environment, and second, excellent washing station systems and equipment. Burundi's climate is typically "tropical" highland climate, with very significant day-night temperature differences. Colonists discovered that "Bourbon" was the most suitable coffee variety to grow in the local climate environment. However, due to the cessation of coffee research investment, "Bourbon" became the only coffee variety remaining in this country, and it has always used the "fully washed" processing method. Burundi's geographical environment is very suitable for coffee cultivation. There are no coffee estates in the country; its coffee cultivation is entirely carried out in the form of small family farms, with great quality differences. Years of war and social turmoil have also made its coffee cultivation very chaotic. But it must be admitted that this place has the potential to produce high-quality coffee.

Since 2008, Burundi began to transform towards the specialty coffee industry, promoting more procurement methods such as direct trade and traceable origins. In 2011, Burundi held a coffee quality competition called the Prestige Cup, which was a preliminary competition before the more formal Cup of Excellence. Coffee beans from various washing stations were stored separately, ranked by quality, and then sold at auctions. All coffee beans had production and sales records. This also means that unique high-quality coffee beans from Burundi will gradually appear on the market, which is extremely helpful for quality improvement.

Burundi's coffee flavor has a subtle complexity, and those who have tasted it will never forget its taste. Coffee grown with stories and emotions is all like this; good coffee is meant to tell us that no piece of land should be forgotten by the world.

The Mpanga washing station, located on Mpanga Hill, is owned by SEGEC. Mpanga is located in the Kabuye district of Kayanza Province in Burundi. The location of the Mpanga washing station - Maltadi - is a small area in Kayanza. The Mpanga washing station was established in 2009 and began operations in 2010.

SEGEC is a private washing station located within the Kayanza district. The station manager Jean Clement Birabereye always finds ways to find young entrepreneurs interested in specialty coffee to invest. Jean Clement Birabereye, with his extensive coffee experience, also serves as the manager of the Bwayi and Kiryama washing stations. SEGEC achieved fourth place nationally in the 2011 Burundi Prestige Cup and simultaneously won the honor of being the champion and third-place champion washing station in the Burundi Cup of Excellence!

Although belonging to SEGEC, the Mpanga washing station also adheres to the same principle - "produce small quantities but high-quality coffee." The Mpanga washing station processes coffee cherries harvested from about 3,400 farmers each year. The processing equipment in the station includes: 450 drying racks, six depulping machines, and two presses. Based on the ultimate principle of the Mpanga washing station - quality first - the station provides many incentives for coffee farmers to work harder and more attentively in harvesting operations.

All coffee cherries in the washing station undergo complete washing and fermentation processes. After fermentation, the coffee is moved to a shaded area for preliminary depulping to protect the coffee from direct sunlight. The coffee is then moved to drying racks in the sun and is constantly turned to ensure even exposure to sunlight. And during the process of moving the coffee to the racks, the outer skin of the coffee remains intact! The flavor characteristics of this batch of coffee: lime, citrus, hawthorn, lemon Yakult, yogurt, clear and sharp lines, bright with distinct personality, crystal clear yet retaining depth.

Awards

2014 Burundi CoE Champion (90 points), Third Place (89.17 points) Double Champion Washing Station

2014 Burundi Prestige Cup National Competition 4th Place

(Top 5 among 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: Rich aroma of raisins, blackberry jam, and ripe peaches, with sweet flavors of cranberry, citrus, and peach juice in the front section, while the rich sweetness of caramel and orange jam fills the entire cup. The fermented wine aroma from natural processing is also very prominent, like orange wine or peach flavors, 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 coffee grounds. First infusion with 25g water, bloom for 25 seconds. Second infusion to 120g, then stop water. 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: Using a three-stage brewing method to clearly define the front, middle, and back flavor profiles of the coffee. Because V60 has many ribs and faster drainage speed, stopping water flow can extend the extraction time.

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