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Kibingo - Burundi
Kibingo - Burundi
Kibingo - Burundi
Kibingo - Burundi
Kibingo - Burundi

Kibingo - Burundi

Normale prijs

€9,00

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Tasting notes

Black tea - Honey -  Milk chocolate 

Cherries are wet processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking is closely monitored. All cherry is floated in small buckets as a first step to check quality.  After sorting, cherry is pulped within 6 hours of delivery.  During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk.  The coffee is then fermented in water from a nearby stream for 10-12 hours, depending on ambient temperature. A small sign on the fermentation tank keeps track of each lot. The station workers trample the parchment for 30 minutes in the fermentation tank. This trampling process helps to remove mucilage on the fermented parchment. After this, the parchment is given fresh water to move it into the washing-grading canal, where it is washed. After fermentation is completed, 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. 

Tasting notes

Black tea - Honey -  Milk chocolate 

Cherries are wet processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking is closely monitored. All cherry is floated in small buckets as a first step to check quality.  After sorting, cherry is pulped within 6 hours of delivery.  During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk. 
The coffee is then fermented in water from a nearby stream for 10-12 hours, depending on ambient temperature. A small sign on the fermentation tank keeps track of each lot. The station workers trample the parchment for 30 minutes in the fermentation tank. This trampling process helps to remove mucilage on the fermented parchment. After this, the parchment is given fresh water to move it into the washing-grading canal, where it is washed.
After fermentation is completed, 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. 
Country
Variaties 
BURUNDI 
BOURBON
Region
Altitude
KAYANZA
1800M
Process
Producer
WASHED  - MICROLOT 
SMALLHOLDERS