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Burundi

Anaerobic Kibingo

Peach, Molasses, Cardamom

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This exceptional Burundi comes to us from the Kibingo washing station in the community of Kayanza. This coffee is a sweet and sugary, characteristics that immediately stood out to us on the cupping table. Honeysuckle, Molasses and Gingersnap in the aroma give way to Peach, Molasses and Cardamom in the cup. Ethically sourced coffee.

SKU: BKA Categories: , Tags: ,
Lot#

BKA211 – Anaerobic Process Burundi Coffee

Flavor

Peach, Molasses, Cardamom

Brightness / Body

Medium / Structured

Roast Level

Light

Region

Kayanza

Elevation

1,700 – 1,900 meters

Variety

Red Bourbon

Producer

Kibingo

This Anaerobic Burundi Kibingo Coffee is A First of It’s Kind for Amavida

This exceptional Burundi comes to us from the Kibingo washing station in the community of Kayanza. This coffee is a sweet and sugary, characteristics that immediately stood out to us on the cupping table. Honeysuckle, Molasses and Gingersnap in the aroma give way to Peach, Molasses and Cardamom in the cup. We find that there are classic characteristics for a central African coffee, but also unique ones that makes the coffee shine. We have a limited supply of this lot, and we encourage you to try it along side the natural processed lot from the same washing station.

The Kibingo washing station sits at 1893 meters above sea level, and serves 3515 registered coffee growers in Kayanza. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables. Kabingo can process 750,000 kg of coffee cherries per day. Amavida has two offerings from this washing station, this natural processed lot as well as a washed one. Both have a unique step added to their coffee processing method: anaerobic fermentation.

This Burundi lot has Oro yeast added to the fermentation step during its processing. The harvested coffee cherries ferment in water anaerobically for 96 hours, and then placed on beds to dry. The cherries are raked and inspected frequently to ensure even drying. The cherries are placed in jute sacks and rested in warehouse until they are milled and prepared for export.

The Bottom Line

This Anaerobic Burundi Kabingo is a first for Amavida. The flavor differences from the anerobic fermentation on this lot are subtle, but the enhancement to the cup is noticeable. We think this coffee is for anyone curious in experimental processing methods in coffee.

Thank you to our friends at Sucafina for helping us source this coffee and to tell the story of its producers.

Lot#

BKA211 – Anaerobic Process Burundi Coffee

Flavor

Peach, Molasses, Cardamom

Brightness / Body

Medium / Structured

Roast Level

Light

Region

Kayanza

Elevation

1,700 – 1,900 meters

Variety

Red Bourbon

Producer

Kibingo

This Anaerobic Burundi Kibingo Coffee is A First of It’s Kind for Amavida

This exceptional Burundi comes to us from the Kibingo washing station in the community of Kayanza. This coffee is a sweet and sugary, characteristics that immediately stood out to us on the cupping table. Honeysuckle, Molasses and Gingersnap in the aroma give way to Peach, Molasses and Cardamom in the cup. We find that there are classic characteristics for a central African coffee, but also unique ones that makes the coffee shine. We have a limited supply of this lot, and we encourage you to try it along side the natural processed lot from the same washing station.

The Kibingo washing station sits at 1893 meters above sea level, and serves 3515 registered coffee growers in Kayanza. The washing station is equipped with 10 fermentation tanks, 2 soaking tanks and a drying field with 165 drying tables. Kabingo can process 750,000 kg of coffee cherries per day. Amavida has two offerings from this washing station, this natural processed lot as well as a washed one. Both have a unique step added to their coffee processing method: anaerobic fermentation.

This Burundi lot has Oro yeast added to the fermentation step during its processing. The harvested coffee cherries ferment in water anaerobically for 96 hours, and then placed on beds to dry. The cherries are raked and inspected frequently to ensure even drying. The cherries are placed in jute sacks and rested in warehouse until they are milled and prepared for export.

The Bottom Line

This Anaerobic Burundi Kabingo is a first for Amavida. The flavor differences from the anerobic fermentation on this lot are subtle, but the enhancement to the cup is noticeable. We think this coffee is for anyone curious in experimental processing methods in coffee.

Thank you to our friends at Sucafina for helping us source this coffee and to tell the story of its producers.

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