Shembati Washing Station is one of two washing stations built in 2016 by the producer Salum Ramadhan. Its located in the province of Kayanza in the hills of Butaganzwa commune. The site manager is a young guy called Aime Patric.. Its a medium sized washing station and they receive about 700 tons of cherry pr season.
Shembati washing station has strict routines for cherry reception. The coffees are sorted by the farmers at the receiving stations on raised tables, or they even have a small flotation tank system for each farmer at delivery. They also have workers dedicated to sort out unripe and overripe coffees for their special preparation of micro-lots. The pre-processing flotation process is to first put the cherries in water tanks. They will then skim off the floaters and give it back to the farmer before the coffees are hand-sorted to separate out unripe/half-ripe.
The elevation at the washing station is high, and climate is cool, meaning it’s easier to control the fermentation time. The traditional fermentation and washing process in Burundi is a lengthy procedure with double fermentation (dry and wet fermentation) before soaking. The double fermentation is a labour intensive process that also requires a lot of water, and creates more wastewater. They changed the process to reduce water usage, labour, increase capacity and avoid over fermentation.
They generally do a 12 hour dry fermentation. It’s then graded in washing channels in to 3-4 grades based on density before 12-18 hours soaking time in clean water.
This coffee is truly lovely, with bursting blueberry aromatics and crisp brightness of granny smith, finish with delicate vanilla on aftertaste. Absolutely wonderful coffee.
Brewing Recipe :
1 : 15
10th of October 十月十號
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