|Origin||Butegana CWS, Kayanza, Burundi|
Last year's offering from Burundi turned out to be our favourite coffee of 2017, so we have been eagerly awaiting the arrival of this year's crop - and it certainly doesn't disappoint! This washed red bourbon from the Butegana washing station in Kayanza delivers in spades on the brightness that makes Burundi one of our favourite origins, with notes of grapefruit and lychee dominating the cup.
Built in 1972, the Butegana washing station was the first of its kind in Burundi. It collects coffee from around 2,000 smallholder farmers located on the neighbouring hills and has been UTZ Certifed since 2012.
Ripe cherries are delivered to the mill where they are hand-sorted, then floated with only the densest, highest-quality cherries being selected. These cherries are then de-pulped and fermented for an average of 12 hours (depending on climate conditions) before being washed and graded in clean water channels.
The top lots (such as this one) are then soaked for a further 16 hours to prevent over-fermentation and to ensure consistency. The washed parchment coffee is then dried on raised African beds for an average of 14 days. Once optimum moisture content has been reached (around 12%), the coffee in moved to the dry mill for hulling, grading and hand-sorting, before being bagged for export.