Forward has purchased 20 x 60kg boxes of Busasa Washed Red Bourbon lot 360.
Four (4) bags have been booked by Alternate Route Coffee in Leduc, Alberta.
Sixteen (16) bags have been booked by Seth Taylor Coffee by Design in Toronto, Ontario
Busasa is a coffee washing station in the Muyinga District of Burundi. It has been in operation since 2014 and is a small, efficiently run operation, with 6 full-time team members and up to 150 casual workers during peak season.
The station has a total of 151 African drying beds and works with a total of 1600 farmers that supply cherries from the surrounding hills. The annual production of the station is 650 MT of cherries. Busasa producers have received a premium 20% above the local market rate this season. Busasa pays its staff almost 60% above the rate for casual labour in Burundi. This is a standard for Matraco, the owners of Busasa, Businde and Nyagishiru CWS.
To assist with the dispersing of coffee pulp, Matraco distributes this compost as fertilizer to help the farmers nearby. Along with this, they assist with the yields of local farmers by donating seedlings to their farms.
Washed coffees are fermented for 12 hours, in a traditional styling, where they're pulped at night, left in ceramic open-air tanks overnight, and cleaned and washed in the morning. They also go through a serpentine channel that sorts and separates by density. It is then left for approximately 20 days to dry on raised beds with consistent movement and rotations.
Price Forward paid per kilogram: $6.45 USD FOB
Process: Washed Red Bourbon
Producer: Zuberi Matsitsi of Matraco (Matsitsi Trading Co)
Total kilos purchased: 1800kg (20 x 60kg Box)
Harvest date: May - July 2021
Fermentation: Traditional fully washed, 12-hour mucilage fermentation in open-air ceramic tanks
Drying time: approximately 20 days on raised beds
Drying temperature: 28°C Max. - 14°C Min.
Altitude: 1650 - 1800 masl
Region: Muyinga, Burundi