Burundi Butegana Intenso Yeast Natural FILTER

About this coffee

Butegana is among the first washing stationsbuiltin Burundi. Built in 1952, it was named Butegana,which meanstobe trapped becauseRwandan soldiers wereoncetrapped in the valleyby theBurundian army.This Intenso Anaerobic Natural from Butegana washing station is anaerobically fermented to bring out bright, fruity flavors. During the rule ofKingMwambutsa, the PrinceBaranyankahad the station constructed to take advantage of the abundant coffee plants in the region. Strategically, the station wasbuilt tobesharedbetween two hills. All the stationsbuildings are on one hill,Shikankoni, and all the drying tables are on the other,Nkuba. Most coffee trees in BurundiareRed Bourbon. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of product for the 3-4 years it will take new plantings to begin to yield. In order to encourage farmers to renovate their plantings,Greencopurchases seeds from theInstitutdes SciencesAgronomiquesdu Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost.At the washing station, farmers can also get organic fertilizer from reconverted coffee pulp. Despite the ubiquity of coffee growing inBurundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in theirbackyards. Eachtreeyields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually. First, cherry is selectively hand-harvested by individual smallholder producers and delivered to Kibingo station. At intake, washing station employees hand select ripe, red cherry and then float cherry to remove any under-ripes. 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 Intenso yeast purchased from the French companyLalcafeis added. The cherry is left to ferment in this environment for approximately 36 hours. LALCAFINTENSO 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 Intenso is well suited to better control the wet processefficiency 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 high capacity even at cold temperatures (minimum 156C inside the coffee tank) allow 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 (washed processed typically ferments for about 12 hours) 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. Cherry is laid on raised beds to dry. While drying, 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. If the weather conditions are good, the cherry takes on average 10 to 14 days to dry. The moisture level is carefully monitored and any parchment with visual defects is removed. Once dry, the dry cherry is then bagged and taken to the warehouse. Washing stations make the first payment to farmers between 15 and 30 June. The second payment comes later in the summer. If the coffee wins a competition or sells for extremely high specialty prices, Greenco gives another payment approximately a year after the harvest season. Once dry, the parchment is bagged and taken to the warehouse. Greencos team of expert cuppers assess every lot (which remain separated by station, day and quality) at the lab. This level of traceability is maintained throughout the entire process. Before shipment, coffee is sent to Budeca, Burundis largest dry mill. The coffee is milled and hand sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. It takes a team of two hand-pickers a full day to look over a single bag. UV lighting is also used on the beans and any bean that glows (which is usually an indication of a defect) is removed. The mill produces an average of 300 containers of 320 bags per year. Budeca is located in Burundis new capital city, Gitega. The city has a population of around 30,000 people. Since there are approximately 3,000 people working at the mill, mostly as hand pickers, this means that Budeca employs nearly 10% of the total population in Gitega for at least half the year (during the milling season). The same is true in the provinces of Ngozi and Kayanza, where Greenco and Bugestal are the first employers in the region during the coffee harvest season. This has an incalculable impact on a country like Burundi, which has unemployment rates above 50%, especially in rural areas and among young people.