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BURINDI - BUTEGANA - CIMA YEAST FERMENATION - NATURAL

BURINDI - BUTEGANA - CIMA YEAST FERMENATION - NATURAL

A natural processed Burundi Coffee, fermented with Cima Yeast

More about this bean...

Introducing Burundi Butegana Cima Yeast Natural.
The nation's first coffee washing station, established in 1952 under the name "Butegana," derived its name from a historical event involving Rwandan soldiers ensnared by the Burundian army in the valley. During the reign of King Mwambutsa, Prince Baranyanka oversaw the station's construction to harness the abundant coffee plants in the region. Strategically positioned between two hills, with its buildings on Shikankoni and drying tables on Nkuba, the station served to optimize coffee processing.

In Burundi, where the predominant coffee trees are Red Bourbon, the challenge of aging rootstock looms large due to the shrinking size of coffee plantings. Despite many farmers having trees over 50 years old, the difficulty lies in justifying the removal of productive trees for the 3-4 years required for new plantings to yield. To incentivize farmers for renovation, Greenco procures seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries, and sells seedlings to farmers at or below cost. Additionally, at the washing station, farmers can obtain organic fertilizer from reconverted coffee pulp.

Although coffee cultivation is widespread in Burundi, individual smallholder producers yield relatively small harvests. Typically possessing around 250 trees, each producing an average of 1.5 kilos of cherries annually, the average producer sells approximately 200-300 kilos of cherries per year.

During the harvest season, all coffee undergoes selective handpicking, predominantly done by family members due to the modest scale of most operations. After sorting, cherries are placed in epoxy-coated concrete fermentation tanks, where Lalcafe's Cima yeast is added to control fermentation, enhance cup quality, and minimize spoilage microorganisms.

Following fermentation, cherries are transferred to drying tables for 2 to 3 weeks, undergoing meticulous sorting and inspection to ensure uniform drying and quality.

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