Our Green Bean Coffee

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Specialty Coffee of the highest standard

What is the origin of the coffee? The coffee of CABOU, comes from a single origin, in Burundi, primarily in the high altitude region of the North, in the natural region of Buyenzi which occupies the most part of the province of Kayanza. Although the washing station is located at 1,800 meters above sea level, the surrounding cherry coffees that the peasants bring come from plantations located between 1700 and 2000 meters, mainly on the flanks of the "Congo-Nile” watershed. The main variety of coffee cultivated in Burundi is the Bourbon with the sub-varieties Mibirizi and Jackson, introduced by the Belgians around the 1930s.

With whom is CABOU coffee collaborating? In Burundi, coffee is grown by small producers, some of whom increasingly gather themselves in cooperatives. Those who deliver coffee to Munkanze washing station are neighborhood coffee farmers, and the collectors of Twaranyuzwe cooperative which has about 500 members.

What is the transformation process about? The farmer proceeds with the picking of the well- ripened cherries on the tree. It is a delicate and tiring work because the grains do not all ripen at the same time. Several passages will be necessary during the 3 to 4 months of harvest. The coffee is then immersed in a tray of water to separate the heavy cherries that sink to the bottom and floating cherries that are of lower quality. The good coffee is then transported either to the collection center or directly to the washing station within a maximum of 8 hours.

At the washing station, coffee will again be immersed in water to eliminate the floating coffees that would have escaped the first sorting. After a lengthy selection process follows a unique fermentation process, under water, for a period of 10 to 12 hours overnight, and then washed and graded through the float/sink separation of the heavy and light grains in a grading channel.

A second selection procedure follows after 48 hours the coffee is transferred to drying tables where the sun's rays will dry it slowly for 2 weeks: During this phase of drying, a large labor force will constantly stir the parchment coffee until it reaches moisture between 10.5% and 11.5%. The next step is the labeling and storage of parchment coffee. The parchment coffee will then be sent to a curing factory for conversion into exportable green coffee.

At the end of processing, the green coffee is grouped into several quality or grades in accordance with regulation of the Regulatory Authority of the Coffee Sector of Burundi (ARFIC). By increasing order, different grades are: FW 15+, FW AB, FW TT, FW T, FW STOCKLOT.

However, the ultimate judgment of quality is done at the tasting. It is said that "the truth is in the cup". CABOU coffee buys the best, the FW 15+ with a specialty coffee level, to roast it and propose it to consumers in Belgium and Europe.