Farm – Bubezi
Altitude – 1780 MASL
Location – Kayanza Province, North Burundi
Variety – Bourbon
Harvest – March – July
Process – Fully washed and sun-dried on raised African drying beds.
Bubezi is a 6 hectare farm close to the town of Kayanza, and the nearby Mpanga washing station. The fully washed method at Mpanga consists of a standard 13 hour fermentation period, at which point the parchment is moved to raised beds and piled in pyramids – a practice fairly common in Burundi, but not used in other coffee producing countries. It is allowed to dry for between 20 and 22 days, depending on the weather.
The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from Kayanza village. Kayanza coffees tend to offer more delicate characteristics, presenting floral notes, such as jasmine, rose and orange blossom.
Our 2017 Bubezi has a syrupy body, with notes of caramel, hops and citrus fruits.
Mpanga washing station is managed by Jean-Clement Birabereye – a 15-year coffee veteran, who oversaw the construction of the washing station back in 2008. The station processes coffee from approximately 3,400 smallholder farmers, who cultivate coffee on the hillsides that surround Kayanza, at elevations of up to 1,950 masl. To service these producers properly, Jean-Clement has ensured that the station is well-equipped to process volumes of specialty coffee and benefits from 450 drying beds and a McKinnon 6-disc pulping machine. Mpanga processes roughly 1,500 tonnes of coffee per season, with each producer lot separated and named according to the hillside upon which the coffee was grown.
Under Jean-Clement’s guidance, Mpanga has achieved incredible results at the Burundi Cup of Excellence, finishing 1st and 3rd in the 2014 competition. As a result of the hard work and diligence Jean-Clement has implemented, Mpanga has become highly regarded for its consistently clean and complex coffees.