BURUNDI COMMERCIAL – LOT 2721 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / FW / Screen 15+
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Kavugangoma, Mukungu, Bugonza
Altitude: 1700 – 1750m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organically grown (coffee cherry pulp, domestic and livestock compost)
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Cupping Notes: Nice fruity notes and bright lemon acidity but with a strange green olive flavor that was very strong. Silky, full body.
Cupping Score: 82.5
Moisture: 11%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

BURUNDI HONEY PROCESS – LOT 11434 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / Screen 15+
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Kavugangoma, Mukungu, Bugonza
Altitude: 1700 – 1750m
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp, domestic and livestock compost)
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: After cherries are weighed and sorted (floaters removed), they are processed through the depulper that removes the skin of the cherries, exposing the sticky mucilage. The skinless cherries are placed onto raised beds, where they are left to dry naturally for an average of 11 – 17 days. They are continuously agitated and inverted by hand, for uniform drying.
Cupping Notes: Great consistency and intensity. Fruity and sweet with bright acidity.
Cupping Score: 84
Moisture: 11.5%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

BURUNDI MICROLOT 2725 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / FW / Screen 15+
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Jarama, Bukwanzi, Mukunguza
Altitude: 1750 – 1850m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organically grown (coffee cherry pulp, domestic and livestock compost)
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Cupping Notes: Sweet and syrupy with a nice mix of red fruit, floral and brown sugar flavours.
Cupping Score: 84.35
Moisture: 11.0%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

BURUNDI NATURAL COFFEE PROCESS – LOT 11433 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / Screen 15+
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Kavugangoma, Mukungu, Bugonza
Altitude: 1700 – 1750m
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp, domestic and livestock compost)
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: No machine intervention. After cherries are weighed and sorted (floaters removed), they are placed on raised beds. The cherries are left to dry naturally for an average of 20 – 30 days. Cherries are intermittently agitated and inverted by hand, for uniform drying. Cupping Notes: Nice profile with good complexity and brightness. Very fruity and sweet with a spicy aftertaste.
Cupping Score: 85
Moisture: 11.0%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

Premium Lot 2724: BURUNDI MICROLOT 2724 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / FW / Screen 15+
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Mwakiro, Bugonza, Kibwirwa, Butobwe
Altitude: 1600 – 1650m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp, domestic and livestock compost)
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Cupping Notes: Nice clarity and intensity with fruit, chocolate and tea notes. Round acidity and silky body.
Cupping Score: 84.50
Moisture: 11.5%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

BURUNDI MICROLOT 2729 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / FW / Screen 15+
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Ruyaga, Gasenyi-Buyiga, Rugabano
Altitude: 1800 – 1900m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organically grown (coffee cherry pulp, domestic and livestock compost)
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Cupping Notes: Sweet, fruity, floral with hints of chocolate. Complex acidity and medium body.
Cupping Score: 84
Moisture: 11.0%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

BURUNDI STOCKLOT 2727 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / FW / SHB. Bean defects and husks in between
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Kavugangoma
Altitude: 1700 – 1750m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp, domestic and livestock compost )
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Cupping Notes: Earthy, yet sweet, clean, citric acid.
Cupping Score: 79
Moisture: 11.0%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

BURUNDI STOCKLOT 2728 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / FW / SHB. Bean defects and husks prevalent.
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Kavugangoma
Altitude: 1700 – 1750m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp, domestic and livestock compost )
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Cupping Notes: Earthy, floral, citric acid.
Cupping Score: 78
Moisture: 11.0%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg

BURUNDI STOCKLOT 2731 (HARVEST 2018-2019)

Description: Burundi Single Origin, Arabica Green Coffee Beans / FW / SHB. Bean defects and husks prevalent.
Country of Origin: Burundi
Region: Muyinga Province
Hills of Origin: Kavugangoma
Altitude: 1700 – 1750m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp, domestic and livestock compost )
Varietal: Bourbon
Harvest Period: March – June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Cupping Notes: Strong earthy notes, floral, citric acid.
Cupping Score: 75
Moisture: 11.0%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg