Skip to product information
1 of 2

Cult Espresso

IZUBA ANOXIC NATURAL - BURUNDI

IZUBA ANOXIC NATURAL - BURUNDI

Regular price £14.50 GBP
Regular price Sale price £14.50 GBP
Sale Sold out
Tax included. Shipping calculated at checkout.
Roast
Size
Grind Type
TASTE CONCORD GRAPE, ORANGE ZEST AND A HINT OF VANILLA WITH A SILKY BODY AND  COCOA FINISH
ORIGIN BURUNDI, RUNINYA, KAYANZA PROVINCE
FARM/MILL/CO-OP IZUBA
VARIETAL RED BOURBON
PROCESS ANOXIC NATURAL 
ALTITUDE
1500-1700MASL
PARTNER
RAW MATERIAL 

 

Izuba meaning “sun” in Kirundi, this station is located in Runinya, Kabarore Commune of the Kayanza Province.

The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee, the operational manager of Raw Material Burundi. Izuba employs 2 full-time staff and around 250 seasonal workers, who are all local to the station. Izuba is situated near to the Kibira national park, where the soil and climate are paired well for fantastic coffee production.

Read more

Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep-cleaned fermentation tank, which is hermetically sealed. Fresh cool water is then poured on top of the sealed coffee. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for between 48 and 72 hours.  The water and sheet act as not only a sealant but a heat exchange, allowing the heat build-up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures the cherry doesn’t over-ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath. Once the fermentation is complete, the water is drained, and the sheet is removed. The now-fermented coffee is rinsed and drained of all residual liquid. The coffee is then sun-dried on raised beds for between 25 and 30 days.  

 

View full details