Near the Kayanza area is located the Umoco washing station which acts as the region's processing backbone. Its name means “light” in Kirundi, Burundi’s official language. Producers typically deliver their coffee cherries to Umoco on foot, though some utilize bicycles or motorcycles. Coffee here is grown almost entirely in full sun, and because fertilizers are often cost-prohibitive, families supplement their income and diet with crops like bananas, maize, cassava, and beans.
At the washing station, the coffee undergoes a specialized sundried fermentation process for seven days, after which it is bagged in parchment sacks for three to five days in a warehouse. Finally, the parchment is dried for 25 to 30 days on traditional African raised beds. These elevated structures allow for maximum airflow and even drying, which is critical for maintaining cup quality.
In the cup we are tasting a lot of summer fruits like tropical citrus, melon, and kiwi. This cup is juicy and a clean natural coffee from Burundi.
Producer(s): Umoco washing station
Origin: Kayanza, Burundi
Varietals: Red Bourbon
Altitude: 2100M
Process: Natural
