New! Burundi Kibingo Cima Dry Natural
New! Burundi Kibingo Cima Dry Natural
New! Burundi Kibingo Cima Dry Natural
New! Burundi Kibingo Cima Dry Natural
New! Burundi Kibingo Cima Dry Natural
New! Burundi Kibingo Cima Dry Natural
roastwork

New! Burundi Kibingo Cima Dry Natural

Regular price $135.00 $0.00 Unit price per

Single Origin

Origin
Kayanza Kibingo Washing Station

 

Process
Yeast Inoculated (Cima) Dry NNatural

 

Altitude

1700-1900 amsl 

 

Variety
Red Bourbon

 

Roast
Light

 

Tasting Notes
Black Currant / Green Mango / Grape / Sparkling Acidity

 

Brewing Guide

V60 / 15g:245ml / C40 31clicks / Target TDS 1.20 / Acidity focus / Low mineral water @ 92C

0:00 35ml

0:45 140ml

1:30 245ml

drain

Roaster’s Note

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. 

Cherry is placed in containers and Cima yeast purchased from the French company Lalcafe is added. The cherry is left to ferment in this environment for approximately 36 hours.  

LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Cima is well suited to better control the wet process’ efficiency and to upgrade the cup quality. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the unique flavors of each lot. The longer fermentation time for yeast processed coffees also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.  

After fermentation, cherry is carried to the drying tables, where they will dry slowly for 2-3 weeks, during which time the cherry is repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. The moisture level is carefully monitored and any cherry with visual defects is removed. 

Once dry, coffee is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process.   

Aroma 3/5

Body 2/5


Aftertaste 2/5

Fruitiness 5/5

Nuttiness 1/5

Acidity 5/5

Sweetness 3/5

Bitterness 0/5