Forward has purchased 40 x 30kg bags of Kibingo Natural 'Oro' Inoculated Red Bourbon.
Two (2) bags of this lot have been booked by Arvida Roasting Co in Sanguevay, Quebec.
Twelve (12) bags of this lot have been booked by PERC Coffee in Savannah, Georgia
One (1) bag has been booked by French Press Coffee Roasters in Qualicum Beach, British Columbia.
Kibingo was the 2017 Cup of Excellence winner in Burundi. The coffee is produced by GreenCo who's been a long time pillar in the specialty coffee scene of Burundi. They have a multitude of projects that are providing humanitarian aid to the people who are contributing their coffee to this washing station.
This washing station is located in the Kayanza province of Burundi, in the north of the country, bordering Rwanda. The average altitude is nearly 1800 meters, This is the most prominent growing region in Burundi for coffee.
This station was built in 1986 and is located at 1893masl. Working with nearly 3000 local small holder coffee farmers in the local area, Kibingo has become a well respected and well regarded coffee station in the area. There's a wooden bridge leading to the station that goes over a small river/stream, this bridge is where the name Kibingo came from, meaning 'reeds' in Kirundi, the local language. Reeds were planted on the edges of the river to ensure no erosion would occur. This river flows through to the Nile River.
This season, Kibingo experimented with different strains of yeast, as the harvest yield was lower and they saw this as an opportunity to have a year dedicated to research and development.
For this lot, the coffee cherries are floated, then left in tanks, where it's mixed with a Oro yeast substrate, and covered with plastic sheets and left for 72hours to ferment. Following this fermentation phase, the coffee is taken to raised beds to dry.
Price Forward paid per kilogram: $13.50USD FOB
Process: Natural 'Oro' Inoculated Red Bourbon
Producer: Kibingo CWS
Total kilos purchased: 900kg (30 x 30kg Box)
Harvest date: July - August 2021
Fermentation: See above paragraph for fermentation
Drying time: approximately 30 days on raised beds
Drying temperature: 26°C Max. - 13°C Min.
Altitude: Dried at 1900masl, grown between 1500 - 2000 masl
Region: Kayanza, Burundi