Description
1Location: Buhinyuza, Muyinga
Producer: small holders
Altitude: 1500 – 1700 masl
Verital: bourbon
Process: natural
Roast: light
Surrounded by around 7000 trees, Nyagishiru can be found in the Buhinyuza Commune of the Muyinga Province of Burundi. As a province, it is one of least populated and lesser-known coffee producing regions of the entire country. Interestingly, the relatively flat land here, makes the perfect conditions for the production of naturally processed coffee at good volumes.
Nyagishiru processes coffee from almost 1850 families in the area. These producers received a premium of 18% on top of the local market rate for their harvests, whilst the staff of the station earned almost 60% above the average labour rate. The station processes around 800 metric tons of cherry each year, dried across 270 raised beds. The station’s 7 full-time staff are managed by manager Hussein Ndayishimiye, with 170 seasonal staff hired during the peak season.
All cherry is 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 20 and 25 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.
Cupping Notes: wild strawberry, ooling tea and honey
