Kibingo Oro, Filter - Burundi

Kibingo Washing Station does a great job of sorting and processing high-quality cherries into delicious coffees. Located in the commune of Kayanza in northern Burundi, the washing station serves 3,515 registered coffee producers, spread across 18 hills in the region. 

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

Once coffee is delivered to the washing station it is floated in small buckets as the first step to check quality. After floating, the high-quality cherries are sorted again by hand to remove any damaged, underripe or overripe cherries. The coffee is then placed in containers with Oro yeast where it is left to ferment for 36 hours. After fermentation, the cherries are transported to the drying tables, where they slowly dry for 2 to 3 weeks, during which time they are sorted and sieved repeatedly to ensure even drying. The humidity level is carefully monitored and any cherries with visual defects are removed.

Once dry, the coffee is bagged and transported to the warehouse. The team of expert tasters evaluates each batch (separated by station, day and quality) in the laboratory.

• Region: Kayanza
• Country: Burundi
• Elevation: 1,700 - 1,900 masl
• Variety: Red Bourbon
• Process: Natural with Oro Yeast