Burundi | Kayanza Province | Champion Processing Station: What are the flavor notes of the Young Peak Micro-batch Washed Bourbon?

Burundi | Kayanza Province | Champion Processing Station - What are the Flavor Characteristics of the Micro-batch Washed Bourbon from Yungwe Peak?

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Kayanza Province is able to produce high-quality coffee thanks to two main reasons: first, the high-altitude climate environment, and second, excellent washed processing systems and equipment. The Mpanga Processing Station, located in the Kabuye district of Kayanza Province in Burundi, was established in 2009 and began operations in 2010. In 2014, it secured both champion and third-place finishes in the Cup of Excellence competition. The Mpanga Processing Station adheres to the principle of "producing small quantities but high-quality coffee," processing approximately coffee cherries harvested from 3,400 farmers each year. The station provides many incentives that encourage coffee farmers to work harder and more diligently in their harvesting operations. All coffee cherries at the processing station undergo complete washing and fermentation processes. After fermentation, the coffee is moved to shaded areas for preliminary depulping to protect the coffee from direct sunlight exposure. The coffee is then transferred to drying racks under the sun, where it is constantly turned to ensure even exposure. During the process of moving coffee to the racks, the outer skin of the coffee remains completely intact!

Burundi is a small landlocked country located in eastern Africa, bordered by Rwanda to the north, Tanzania to the east, and the Democratic Republic of Congo to the west. More than half of its border with the Democratic Republic of Congo lies along the famous Lake Tanganyika. Because its national boundaries resemble a heart and it is located in the central part of inland East Africa, it has earned a beautiful nickname - the Heart of Africa. However, it remains one of the world's poorest countries. Approximately 90% of its population is engaged in the coffee industry as a source of livelihood. Burundi began cultivating coffee in the 1930s, mostly focusing on Arabica beans, including washed bourbon for which this region is renowned for its quality. Kayanza Province is located in northern Burundi, situated at the border between Burundi and Rwanda.

Kayanza Province is located in northern Burundi, situated at the border between Burundi and Rwanda. Kayanza Province is able to produce high-quality coffee thanks to two main reasons: first, the high-altitude climate environment, and second, excellent washed processing systems and equipment. The Mpanga Processing Station, situated on Mpanga Hill, is owned by SEGEC. Mpanga is located in the Kabuye district of Kayanza Province in Burundi. The location of the Mpanga Processing Station - Maltadi - is a small area within Kayanza. The Mpanga Processing 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 manages to find young entrepreneurs interested in specialty coffee to invest, and with his extensive coffee experience, Jean Clement Birabereye also serves as the manager for the Bwayi and Kiryama processing stations. SEGEC achieved fourth place nationally in the 2011 Burundi Prestige Cup and simultaneously received the honor of being both champion and third-place winning processing stations in the Burundi Cup of Excellence!

Although it belongs to SEGEC, the Mpanga Processing Station also adheres to the same principle - "producing small quantities but high-quality coffee." The Mpanga Processing Station processes approximately coffee cherries harvested from 3,400 farmers each year. The processing equipment at the station includes: 450 drying racks, six depulping machines, and two presses. Based on the Mpanga Processing Station's ultimate principle - quality first - the station provides many incentives that encourage coffee farmers to work harder and more diligently in their harvesting operations.

All coffee cherries at the processing station undergo complete washing and fermentation processes. After fermentation, the coffee is moved to shaded areas for preliminary depulping to protect the coffee from direct sunlight exposure. The coffee is then transferred to drying racks under the sun, where it is constantly turned to ensure even exposure. During the process of moving coffee to the racks, the outer skin of the coffee remains completely intact! Flavor characteristics of this coffee batch: lime, citrus, hawthorn, lemon Yakult, yogurt, with clearly defined and sharp lines, bright and distinctive personality, crystal clear yet maintaining depth.

Flavor characteristics: lime, citrus, hawthorn, lemon Yakult, yogurt, with clearly defined and sharp lines, bright and distinctive personality, crystal clear yet maintaining depth.

Coffee Origin Information

Region: Kabuye District, Kayanza Province

Variety: Bourbon

Altitude: 1,810 meters

Processing Method: Washed

Harvest Period: May to August

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, using 15g of coffee grounds. First pour: 25g of water for a 25-second bloom. Second pour: inject water up to 120g, then pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour water until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly define the flavor profiles of the front, middle, and back segments of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473