Burundi | Businde
Burundi | Businde
Tastes like Pear, Red Apple and Milk Chocolate
The details:
Region: Buyenzi (Kayanza Province)
Coffee varieties: Red Bourbon
Altitude: 1700 to 1800 Meters Above Sea Level
Process: Natural
More Info
More Info
Businde, is located in the northern province of Kayanza, close to the Rwandan border. This is a station with a wide reach to local coffee farmers, processing the cherries of up to 1200 local farming families. As a washing station, it is important to consider the payment of workers who process the cherry as well as the price received by those who cultivated them. Businde’s producers received a premium that was 20% above the local market rate this season, by working with the station.
As a station, Businde pays its staff almost 60% above the rate for casual labour in Burundi. To assist with the dispersing of coffee pulp, Matraco distributes this compost as fertiliser to help the farmers nearby. Alongside this, they assist with the yields of local farmers by donating seedlings to their farms. Higher profits accompanied by the potential of more cherries to sell. We are excited to share these coffees with you for their profile as much for the benefits they provide those who produced them.
The station processes around 550 metric tons of cherry each year, dried across 126 raised beds. The station’s 6 full-time staff are managed by manager Floris Nahimana, with 120 seasonal staff hired during the peak season.
All cherries are hand-sorted before a pre-pulp float, underripe or damaged cherry is removed. Once the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height away to prevent moisture and animals coming into contact with the cherry.
The cherry is dried for between 23 and 30 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.
Sourced by Raw Material.