Single Origin - Burundi - Kibingo - Kayanza
The subtle floral and fruit notes that we adore in Burundi FW coffees are present in this Kibingo Fully washed lot. Be prepared for notes of black tea, cacao, honey, and bright fruit flavors like berries and stone fruit.
Kibingo washing station is located in Kayanza commune in northern Burundi. The station itself sits 1,893 meters above sea level. The altitude of the farms on the neighboring hills that supply the washing station varies from 1,700 to 1,900 meters above sea level. Kibingo serves 3,515 registered coffee growers who are spread over 18 hills in the area. All producers registered at a Greenco washing station are organized into groups of 30 people, headed by a farm leader. This leader acts as a spokesman to facilitate communication and organization with the washing station. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables and 4 pre-drying tables. Kibingo can process 750,000 kg of cherry per day. The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.
Raised drying beds used in the processing of Burundi coffee
Most coffee trees in Burundi are Red Bourbon for reasons of quality. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of production for the 3 to 4 years it will take for new plantings to begin to yield. In order to encourage farmers to renovate their plantings, Greenco purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries, and sells the seedlings to farmers at or below cost. Farmers can also obtain organic fertilizer made from composted coffee pulp at the washing station. Despite the ubiquity of coffee growing in Burundi, each smallholder produces a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.
Burundi Coffee farm hand assisting in the drying of coffee parchment
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. Quality assurance begins as soon as farmers deliver their cherry. Cherries are wet-processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking are all closely monitored. All cherry is floated in small buckets as a first step to check quality. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries. After sorting, cherry is pulped within 6 hours of delivery. The machine can process up to 3 tons of cherries per hour. During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3- disc pulper outfitted with an additional separation disk. Coffee is then fermented in water from a nearby stream for 10 to 12 hours, depending on ambient temperature. A small sign on the fermentation tank keeps track of each lot. The sign mentions the washing station name, date of cherry purchase, grade of the bean and the time when fermentation began. Trained agronomists check the beans by hand regularly to ensure fermentation is halted at the perfect time. The station workers trample the parchment for 30 minutes in the fermentation tank. This trampling process helps to remove mucilage from the parchment. Following fermentation, coffee is run through washing and grading canals. As the beans flow through, wooden bars that are laid across the canal prevent beans of specific densities from passing through. These bars are spaced across the channel. While the first blockade stops the most-dense beans, the next is arranged to stop the second most-dense beans, and so on. In total, the channel separates beans into seven grades according to density. After washing, this parchment is poured onto wooden trays or nylon bags and carried to the drying tables, each in its separate quality group. Each tray and nylon bag of parchment keeps its traceability tag with all info. Parchment is laid on raised beds to dry. Pickers go over the drying beans for damaged or defective beans that may have been missed in previous quality checks. Usually, each table holds 800kg of parchment. In the peak of the season, the maximum load for a table is 1000kg. Each table has its traceability tag with the lot info. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. During this time, parchment is turned regularly. The moisture level is carefully monitored and any parchment with visual defects is removed.
Coffee floating in fermentation tank during processing
Washing stations make the first payment to farmers between 15-30 June. The second payment comes later in the summer. If the coffee wins a competition or sells for extremely high specialty prices, Greenco gives another payment approximately a year after the harvest season. Once dry, the parchment is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process. Before shipment, coffee is sent to Budeca, Burundi’s largest dry mill. The coffee is milled and then hand sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. It takes a team of two hand-pickers a full day to look over a single bag. UV lighting is also used on the beans and any bean that glows (which is usually an indication of a defect) is removed. The mill produces an average of 300 containers of 320 bags per year. Budeca is located in Burundi’s new capital city, Gitega. The city has a population of around 30,000 people. Since there are approximately 3,000 people working at the mill, mostly as hand pickers, this means that Budeca employs nearly 10% of the total population in Gitega for at least half the year (during the milling season). The same is true in the provinces of Ngozi and Kayanza, where Greenco and Bugestal are the first employers in the region during the coffee harvest season. This has an incalculable impact on a country like Burundi, with unemployment rates above 50%, especially in rural areas and among young people.
Coffee farm hand removes coffee from tanks upon reaching correct fermentation
Greenco, a company that oversees and structures washing stations in Kayanza province of Burundi, gives washing stations and producers support all along the production chain. They started their work in 2015, and have dominated all Cup of Excellence competitions in Burundi ever since. Currently, Greenco has 13 washing stations all located in Kayanza in the north of Burundi. The producers receive support from the Greenco CWS managers, who are all agronomic engineers. Greenco’s overall impact through these 13 central washing stations (CWS) extends to over 15,210 coffee producing households. Greenco works with young agronomy graduates to provide farmer training and manage washing stations. Young graduates are particularly well suited for the work with Greenco because they can all work with computer systems, greatly simplifying the flow of information between the washing stations and Greenco. Also, they have a fresh and systematic approach to coffee production and processing, with up-to-date knowledge about farming practices. The agronomists received additional training from the NGO Kahawatu Foundation on best agricultural practices (BAP). Off season, they provide agronomy assistance to the roughly 15,210 farmers who deliver cherries to Greenco CWS to prepare for the next harvest. Another socio-economic challenge that Greenco addresses is youth unemployment. The national youth unemployment rate is almost 50%. At Greenco, young graduates receive a decent salary and benefits (house, motorbike, healthcare) as well as real career prospects. Next to improving quality and productivity, Greenco strives to improve socioeconomic and environmental conditions around the washing stations. All of their washing stations have UTZ and 4C certification. One of their focus points is building an efficient supply chain around the CWS. Greenco is buying 93% of its cherries directly from farmers via collection centers. This way, they improve farm-gate price to the producers. In addition to providing training on farming practices, Greenco organizes trainings for farmer groups about various social aspects. Coffee families learn about gender equality, financial planning, family planning and more. Environmental stewardship is of paramount importance to Greenco. They have equipped all washing stations with water treatment facilities and solar panels and batteries. The station has ponds to purify the wastewater from processing before flowing back in the river network. The solar panels provide energy for computers, lighting and smartphones.
Coffee sorting and defect detection in a very laborious endeavour
Burundi has long been overlooked in comparison to its neighboring East African specialty coffee-producing powerhouses. However, Burundi season is one of the highlights of the annual coffee calendar for us. The country’s coffee is produced almost entirely by smallholder farmers, and much of this small-scale production is of exceptional quality. With its super-sweet, clean, and often floral coffees, Burundi is increasingly putting itself on the specialty coffee map. Coffee is of paramount importance to families and the country at large. Considering this, improving and expanding the coffee infrastructure is not just a way to improve incomes; it is a way to revolutionize the earning potential of an entire nation. Building washing stations and expanding agricultural extension work can be great ways to improve coffee quality. Washing stations are pivotal in improving cup profile standards and the global reputation of Burundian coffee. Both state-owned and private actors drive Burundi’s coffee industry and play key roles as washing station management companies and exporters.
