Arrival expected November 2021.

Forward has purchased 30 x 60kg bags of Nyagishiru Natural Red Bourbon lot 247.

In 2019, Forward was one of the first international buyers of Nyagishiru CWS coffee, as this was the first time they had focused on specialty coffee and marketed outside of Burundi. Nyagishiru CWS is located near the Ruvubu River, Buhinyuza Commune (Muyinga Province) in the North East of Burundi. 

This CWS has 200 raised beds and uses a Mackinnon pulper. It has four fermentation tanks and two soaking/pre-floating tanks. The CWS is located on the hill on Nyagishiru and collects cherry from 12 neighboring hills. Matraco (Matsitsi Trading Co, the owner of the CWS) farms 7000 of its own trees on Nyagishiru Hill.

Matraco has contributed with seedlings for their Farmers in order to replace old-aged coffee trees. They have also provided funds for a school and health center construction in the Muyinga Province. Nyagishiru producers have received a premium 20% above the local market rate this season. Nyagishiru pays its staff almost 60% above the rate for casual labor in Burundi.

In 2019, Forward was one of the first non-local people to ever visit this washing station. It is truly beautiful, situated in a valley surrounded by the Nyagishiru Hills, which it's named after. The coffee is sweet and clean. With proper management happening, we believe this could be one of the best washing stations in Burundi in the coming years. Interestingly, it's also located in a lesser known coffee region, Muyinga District, outside of Kayanza, the province the majority of Burundi's coffee is produced. We have beautiful photographs of Nyagishiru.

Natural coffees are floated and then taken to dry for up to 30 days on raised beds. While drying, they're constantly monitored and moved to ensure clean and uniform drying of the cherry.

Price Forward paid per kilogram: $8.30 USD FOB 
Process: Natural Red Bourbon

Producer: Zuberi Matsitsi of Matraco (Matsitsi Trading Co)
Total kilos purchased: 1800kg (30 x 60kg Box) 
Harvest date: May - July 2021
Fermentation: Natural slow dried
 
Drying time: 30 days on raised beds
Drying temperature: 28°C Max. - 14°C Min.  
Altitude: 1600 - 1750 masl
Region: Nyagishiru, Muyinga, Burundi