Country Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic-Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March-July A defining factor in this coffee’s flavor is how it’s processed. Anaerobic Washed Cima Yeast Process: The “anaerobic washed with Cima yeast” method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Here’s how it works at Butegana: Harvesting and Sorting: Farmers selectively hand-pick ripe red cherries during the March-to-July harvest season. Upon delivery to Butegana, the cherries are floated in water to remove under-ripes and defects, ensuring only the best fruit proceeds. Anaerobic Fermentation with Cima Yeast: The cherries are pulped to remove the outer skin, leaving the mucilage-covered parchment. This parchment coffee is then placed in sealed, oxygen-free tanks. Cima yeast, developed by Lalcafé in France over four years of research, is introduced—typically at a ratio of 1 gram of yeast per liter of water per kilogram of coffee. The yeast, Saccharomyces cerevisiae, ferments the sugars in the mucilage for about 12 hours (though some lots extend to 36 hours). This controlled anaerobic environment enhances fruity and acidic notes while minimizing spoilage risks, even at cooler high-altitude temperatures (down to 15°C). Washing: After fermentation, the coffee is thoroughly washed to remove the mucilage, aligning with the “washed” process that Burundi is known for. This step ensures a clean, bright cup, distinguishing it from natural or honey-processed coffees. Drying: The washed parchment is spread on raised drying tables at Nkuba hill for 2-3 weeks. Workers meticulously sort and turn the coffee to ensure even drying, monitoring moisture levels (typically aiming for 10-12%) and removing any visual defects. Burundi’s sunny days and cool nights aid this slow, careful drying, preserving quality. The result is a microlot with tart acidity from the anaerobic fermentation, sweetness from the Bourbon variety, and layered flavors—cocoa, spices, and cooked grapefruit—thanks to the Cima yeast’s influence on fermentation dynamics. Cupping Notes: Cocoa, Spices and cooked grapefruit flavors with tart acidity and delicately sweet. Cupping Score 85 BURUNDI Let’s together dive into the details of this coffee’s history and story behind the Burundi Butegana Kayanza Anaerobic Washed Cima Yeast microlot coffee. This is a unique example of how traditional coffee-growing regions like Burundi are embracing innovative processing techniques to elevate their offerings in the specialty coffee world. Overview and Cup Profile This microlot hails from the Butegana washing station in the Kayanza region of northern Burundi, a small, landlocked country in East Africa known for its high-altitude coffee production. The coffee is 100% Bourbon variety, grown at 1,612 meters above sea level (MASL), and harvested between March and July. The cup profile—featuring cocoa, spices, and cooked grapefruit flavors with tart acidity and good sweetness—reflects both the terroir of Kayanza and the unique anaerobic washed process enhanced by Cima yeast fermentation. This combination yields a complex, distinctive flavor that stands out in the specialty market. The Butegana Washing Station: History and Context The Butegana washing station holds a special place in Burundi’s coffee history as the country’s first coffee washing station, built in 1952 during the reign of King Mwambutsa IV. The station’s name, “Butegana,” translates to “to be trapped” in Kirundi, a nod to a historical event where Rwandan soldiers were reportedly ambushed and trapped in the valley by the Burundian army. Prince Baranyanka spearheaded its construction to capitalize on the region’s abundant coffee plants, strategically positioning it between two hills—Shikankoni for the processing buildings and Nkuba for the drying tables. This layout optimized the use of the landscape for coffee pro