Burundi Kayanza Kibingo Station

Fantastic pour over, aromatic tea notes like chamomile and blackberry leaf, deep raw sugar flavors, clove and mace spices, grape, dark berry and a tart cranberry and lemon-like brilliance. A lively, complex, and clean Burundi. City to City+.

In stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Kayanza Province
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date December 2018 Arrival
Lot size 60
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 15+ screen
Roast Recommendations City to City+
Type Farm Gate

Kibingo Station is a coffee cherry collection site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. The washing station acts as a central delivery site for a few thousand small holder famers who occupy the 18 hills that surround Kibingo. Farmers grow mostly older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion. Kibingo sits at just under 1900 meters above sea level, and many of the farmers have coffee planted much higher than this. Kibingo is named after reeds that are growing in the river running alongside the station site, planted in order to help keep the soil at the banks from eroding. They've been around since the mid 1980s, and last year Kibingo took 1st place at the Burundi Cup of Excellence competition, no small task. Kibingo roasts easily, very little roast color variance as you move from yellowing, to browning, and onto first crack. It helps that the sort is so good, with little to no trace of underripe coffee in the few hundred grams of coffee that we roasted.

Glimpses of floral tea notes and sweet baking spices are sensed when grinding up light roasts of Kibingo, alluding to a complex cup early on. The wet aromatics smell delicious at both City and City+ roast levels and breaking through the crust, you're hit with a heady sweetness of maple icing and an array of warming spices. Kibingo brews up fantastic, pour overs of our City roast showing aromatic tea notes like chamomile and blackberry leaf, giving way to deep raw sugar flavors, and a spiced mixture of clove and mace occasion a contemplative finish. I catch glimpses of fruits like grape and dark berry as the cup cools down a bit and a tart cranberry and lemon-like brilliance liven up the cup. City+ roasts also proffer fruited brightness and layered sweetness, as well as red fruit accents like red cherry, and cascara tea. I recommend staying in the City to City+ roast range, not taking roast development too far beyond the end of first snaps. These roasts will make the most complex cups, offering the most "showy" brews.