Climpson and Sons - Single Origin: Buziraguhindwa #27, Burundi
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Tags: Africa, Burundi, Climpson and Sons, Fruit, Ground, Light Body, Special, Sweet
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The producer of Buziraguhinwa washing station is Salume Ramadhan. He is investing a lot in to quality control and sustainability programs for the surrounding farmers and local workers and to improve the overall quality of the coffee.
He is systematically separating the coffees based on where they are grown, and by the date of processing. The cherries are moved to the Buziraguhindwa washing station by the day of purchase all to be processed there under the same quality criteria. As they are also separating their coffees based on daily pickings and different processing methods it is possible to make a specified selection of micro lots based on the different flavour profiles. Parchment is thoroughly sorted during drying to decrease potential off flavours and number of defected beans.
Post-harvest, the coffees are cupped to select the most outstanding coffees. They generally collect cherries from a range of areas with different altitudes, growing conditions etc, and the flavour range is pretty wide according to that. The coffees named Buziraguhindwa are coffees from the surroundings of the washing station.
Production Process: Pulped and dry fermented, graded in washing channels, soaked in water and skin dried under shade with intense parchment hand-sorting before sundried on African beds.
Process: Cherries are hand sorted by the farmers for unripe and overripe cherries before they go into production. A 3 disc Mckinnon pulper removes the skin and pulp. The coffee is then dry fermented for 12- 16 hours, dependent on the weather conditions. It’s then graded in washing channels in to two grades based on density, before soaked under clean water in tanks for 18 hours.
Drying: Sun dried 15 – 20 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.
There are about 600,000 farmers in Burundi and most of the coffees are grown by smallholders that either process the coffees at their farm with a hand-pulper or sell and deliver cherries to their local communal washing stations. The producers buy cherries from smallholders who normally have some 100 trees each. If they are close enough to the washing station to deliver directly they pick anything from 5 to 100 kgs of cherries per day and deliver it directly. Normally they get paid cash on the spot. In the case of producers buying cherries in more remote areas they normally have what is called site collectors — they represent the washing station and buy cherries on their behalf. This means that a daily lot of roughly 25 bags of green can consist of coffee from some hundred growers.
He is systematically separating the coffees based on where they are grown, and by the date of processing. The cherries are moved to the Buziraguhindwa washing station by the day of purchase all to be processed there under the same quality criteria. As they are also separating their coffees based on daily pickings and different processing methods it is possible to make a specified selection of micro lots based on the different flavour profiles. Parchment is thoroughly sorted during drying to decrease potential off flavours and number of defected beans.
Post-harvest, the coffees are cupped to select the most outstanding coffees. They generally collect cherries from a range of areas with different altitudes, growing conditions etc, and the flavour range is pretty wide according to that. The coffees named Buziraguhindwa are coffees from the surroundings of the washing station.
Production Process: Pulped and dry fermented, graded in washing channels, soaked in water and skin dried under shade with intense parchment hand-sorting before sundried on African beds.
Process: Cherries are hand sorted by the farmers for unripe and overripe cherries before they go into production. A 3 disc Mckinnon pulper removes the skin and pulp. The coffee is then dry fermented for 12- 16 hours, dependent on the weather conditions. It’s then graded in washing channels in to two grades based on density, before soaked under clean water in tanks for 18 hours.
Drying: Sun dried 15 – 20 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.
COFFEE IN BURUNDI
There are about 600,000 farmers in Burundi and most of the coffees are grown by smallholders that either process the coffees at their farm with a hand-pulper or sell and deliver cherries to their local communal washing stations. The producers buy cherries from smallholders who normally have some 100 trees each. If they are close enough to the washing station to deliver directly they pick anything from 5 to 100 kgs of cherries per day and deliver it directly. Normally they get paid cash on the spot. In the case of producers buying cherries in more remote areas they normally have what is called site collectors — they represent the washing station and buy cherries on their behalf. This means that a daily lot of roughly 25 bags of green can consist of coffee from some hundred growers.
Altitude: 1800 - 2000 masl
Farm/Coop: about 500 small holders
Origin: Africa/Burundi - Kayanza region. Washing Station: Buziraguhindwa
Owner: Salume Ramadahn
Varietals: Local heirloom - mixed varieties of Bourbon
Farm/Coop: about 500 small holders
Origin: Africa/Burundi - Kayanza region. Washing Station: Buziraguhindwa
Owner: Salume Ramadahn
Varietals: Local heirloom - mixed varieties of Bourbon
Roasterr: Climpson and Sons
Climpson and Sons does not deliver to United Kingdom
Initial collection: Climpson & Sons - London
Tasting record
| Method | Dose | Grind | Time | Volume | Comments |
|---|---|---|---|---|---|
| e.g. Espresso | 18g | Vario 1E | 25secs | 30ml | A bit finer next time would be better. |