Burundi Butegana Yeast Fermentation

Aromas of milk chocolate, malt, molasses, and dried red fruits. Flavours of prunes, cherries, black plums and lemongrass tea. Lactic acidity with a medium body and delicate mouthfeel. 
SCA SCORE 87.5

VARIETAL: Red Bourbon
PROCESSING: 12hr Yeast Inoculated (Cima) Natural
ALTITUDE: 1,612 masl
REGION: Kayanza

The first coffee washing station in the country was built in 1952. It was named “Butegana”, which means “to be trapped” because Rwandan soldiers were once trapped in the valley by the Burundian army.   

During the rule of King Mwambutsa, the Prince Baranyanka had the station constructed to take advantage of the abundant coffee plants in the region. Strategically, the station was built to be shared between two hills. All the station’s buildings are on one hill, Shikankoni, and all the drying tables are on the other, Nkuba.   

Most coffee trees in Burundi are Red Bourbon. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of product for the 3-4 years it will take new plantings to begin to yield. In order to encourage farmers to renovate their plantings, Greenco purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost. At the washing station, farmers can also get organic fertilizer from reconverted coffee pulp. 

Despite the ubiquity of coffee growing in Burundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.

During the harvest season, all coffee is selectively handpicked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.

After sorting, cherry is placed in Epoxy-coated, concrete fermentation tanks. Cima yeast purchased from the French company Lalcafe is added to the tanks. The tanks are then covered and left to ferment for approximately 12 hours. 

LALCAFÉ CIMA™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Cima is well suited to better control the fermentation process efficiently and to upgrade the cup quality. The yeast is able to control the fermentation process and reduce the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity, even at cold temperatures (minimum 15°C inside the coffee tank), allow for the expression of fresh and fruity characteristics, even at higher altitudes.

After fermentation is completed, cherry is transported to the drying tables where it will dry slowly for 2 to 3 weeks, during which time cherry is repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. The moisture level is carefully monitored and repeatedly visually inspected to remove any remaining defects or damaged beans.