Rank: 6

Farm Name: MUNKAZE COFFEE 

Farmer/Rep.: Miburo Salvator – BUJA CAFFEEE

Score: 89.15

Country: Burundi

City: KAYANZA

Region: Burundi

Aroma/Flavor: vanilla ice cream, rhubarb, coconut, peach, dark fruit, lemongrass, grapefruit, rose, brown sugar, honey, lychee, lavender, star fruit, pear like acidity, apricot, stone fruit

Acidity: tartaric, lemon citrus,

Other: long finish, structured, transparent, viscous, vanilla ice cream, pear, berry, lychee, lactic

Variety : Bourbón

Farm Story:

Company BUJA CAFÉ 15 Plus: Munkanze Coffee washing station: lot #6 and lot #18

Private company owned by Jules KATABIZI, also General Manager the restaurant and Coffee shop BUJA CAFÉ

Address: 18 Septembre 32Avenue, Rohero, Bujumbura 5151, Burundi

The company Buja coffee 15 plus in partnership with Munkaze since 2016.

Munkaze Coffee is the Coffee washing station, part of the family SEBATIGITA farm with 20.000 Arabica coffee trees ( first plantation started in the year 1938)

Location: Kayanza

Altitude: 1800 – 2000 m

Harvesting: April 20- May

Varietals: mainly varieties of Bourbon

Coffee Farmers

The cherry coffee is brought to the washing station by 2 types of producers:
4 collectors (about 800 farmers) members of the cooperative TWARANYUZWE who bring the coffee that they cannot be received to their own washing station, and the small coffee farmers neighboring the station around 400.

The Sebatigitas are also members of the cooperative as coffee farmers. Ephrem Sebatigita perpetuates a family tradition started with the

grandfather, who was among the first coffee growers in the province of Kayanza in the year 1938. The family has 15.000 coffee

trees.

Payment

Each farmer has his registration card and it is easy to follow the payment. The minimum price imposed by INTERCAFE is respected, and BUJA CAFE 15 plus gives a premium at the end of the coffee season, after the sale of the green coffee. The cooperative receives a premium of 50 Fbu per Kg for the collaboration.

 

 

Production Processing

Pulped, single fermentation, grades in a washing channel, skin dried under shade with parchment hand sorting, and finally sundried on African beds.

The only well ripped cherries coffee is handpicked by the farmer on the tree. Cherries are floated before delivery to the washing station. Cherries are also sorted for unripe and overripe by the farmer. At the washing station, the same process of sorting is done again by the farmer, before it is accepted.

The same day, the coffee is pulped by a 2 discspulper machine and the output product which is parchment coffee is ferment by a single fermentation process for 8 to 12 hours, depending on the external temperature. After that, the coffee is separated into 4 grades, based on density, in the grading channel. Finally, the parchment coffee is soaked under clean water for about 12 hours.

Drying:

The wet parchment coffee first of all sorted on shaded beds, then moved to be sun dried for 15 to 20 days, depending on the weather, on beds on hessian cloths. All along the drying process, the coffee is moved.Dryingtablesare numbered and coffee is followed by a batch identification card.Coffeetraceabilityis ensured.

The day by day micro-lots are separated and the samples are tested by Ephrem Sebatigita (Q-grader). The highest scores, above 86 SCAA, will sell separately as specialties.

Milling

The coffee of BUJA CAFÉ 15 plus is milled by the HORAMAMA Coffee dry mill owned by the cooperatives members of the COCOCA Union.

MUNKAZE COFFEE

€10.00Price
Size