Burundi Gr1 Bärtorkat- Single origin - 260g
Tropisk frukt, citrongräs, nypon
Region: Kayanza province
Producent: Ninga Hill
Växthöjd: 1800–2000 m ö.h.
S Bukeye Washing Station has its own borehole water source and a granite filtered well. During the fully washed process freshly harvested cherries are delivered by coffee farmers to the Long Miles Coffee Washing Station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a single fermentation process. Parchment spends around twelve hours dry fermenting. The parchment is sometimes ‘footed’ after fermentation. A team will agitate and dance on the slippery coffee parchment by foot, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six and fourty-eight hours pre-drying. During this time, it is hand-picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the desired 10.5% moisture level. During the natural process, coffee cherries are floated and hand-sorted, then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its skin, slowly turning from deep red to a prune-like purple-black color when fully dry, reaching a 10.5% moisture level. THE SCOUTS Sakubu is one of the Coffee Scouts working alongside the coffee farming families on Ninga hill. He has been empowering farmers with sustainable farming practices, helping them to understand the importance of planting shade trees, green manures, to mulch their land and seasonally prune the coffee trees. During coffee harvest, he stands side by side with farmers, guiding them through the cherry picking proces