- BURUNDI PRODUCER PARTNERS -
PROCASTA - NKANDA WASHING STATION
REPRESENTING THESE COMMUNITIES:
CUMBA - KAMIRA - MARAMVYA - NKANDA - NYANKURAZO
COMPANY NAME: “PRO.CA.S.TA.” - PROMOTION DU CAFE SPECIALITE DE TANGARA / PROMOTION OF TANGARA SPECIALTY COFFEE
OWNERSHIP: PIERRE NZEYIMANA
MANAGERS: PIERRE'S THREE SONS
# FARMERS: 1253 FROM THE TANGARA COMMUNITY
LOCATION: NKANDA COLLINE, TANGARA COMMUNE , NGOZI PROVINCE
ELEVATION: 1720-1900 METERS
SOIL: ROCKY LATERITE SOIL, ONE OF THE MAJOR DIFFERENTIATORS IN NGOZI
PROCESS: FULLY WASHED DOUBLE FERMENTATION. 12-18 HRS DRY, 12-18 HRS WET
CUP PROFILE: GREAT BRIGHTNESS AND COMPLEXITY BUT MUCH MORE BODY AND DEPTH COMPARED TO THE MORE DELICATE KAYANZA PROFILES. WE OFTEN REFER TO THEM AS ‘BIG’ AND ‘BOISTEROUS’.
NKANDA’S COFFEES TASTE LIKE STONE FRUIT, COCOA, GRAPEFRUIT, COCA COLA, WHITE RIESLING, HONEYSUCKLE, DARK CHERRIES, MALIC ACID, SILKY BODY
MEDIA DOWNLOADS
DOCUMENTS: FACT SHEET PRODUCER BIO
PHOTOS: PIERRE PROCASTA CWS SIGN WASHING CHANNEL ROCKY LATERITE SOIL
EPHREM SEBATIGITA - MUNKAZE WASHING STATION
OWNERSHIP: EPHREM SEBATIGITA, Q GRADER, Q PROCESSING LEVEL 3
ACCOLADES: 2018-MUNKAZE WON 2nd PLACE in CUP OF EXCELLENCE, FAMILY FARM SUBMITTED 1st PLACE LOT TO WINNING CWS. 2023-CQI GLOBAL INSTRUCTOR OF THE YEAR AWARD
# FARMERS: 500 FROM LOCAL COMMUNITIES, EPHREM’S FAMILY FARM
LOCATION: KAYANZA TOWN, KAYANZA PROVINCE
ELEVATION: 1700-2000 METERS
SOIL: SANDY RED CLAY
PROCESSES: FULLY WASHED, SUN DRIED NATURALS, EXPERIMENTAL
DRYING TIME: SUN DRIED ON RAISED TABLES FOR 15-20 DAYS
CUP PROFILE: HIGH CLARITY, BRIGHTNESS AND DELICATE SWEETNESS ARE EVER PRESENT FROM THE CHEF’S PROCESSING SKILL.
MUNKAZE’S LOT HAVE TASTING NOTES OF HIBISCUS TEA, LAVENDER, MELON, STONE FRUIT, RASPBERRY, BING CHERRIES, LEMON-LIME, JASMINE, HONEYSUCKLE, CREAMY BODY
MEDIA DOWNLOADS
DOCUMENTS: FACT SHEET PRODUCER BIO
PHOTOS: RUBAGABAGABA FARM RUBAGABAGABA NATURALS MUNKAZE DRYING TABLES JAKE CUPPING W/ EPHREM
EPHREM IN THE LAB MUNKAZE CWS SORTING COFFEE 2ND PLACE IN ‘18 COE
BSS: Burundi Seeds Specialty - UMOCO WASHING STATION
REPRESENTING THESE COMMUNITIES:
BUSAMBO - CAMPAZI - REMERA - RUVUMU
OWNERSHIP: JUSTE PICASSO NDUWAYO, ZEPHYRIN BANZUBAZE, JEREMIAH NAKIMUHANA
1468 FARMERS IN 2023: BY COLLINE/COMMUNITY- BUSAMBO: 518, CAMPAZI: 412, REMERA: 287, RUVUMU: 251
WASHING STATION: UMOCO, MEANING: SOURCE OF LIGHT
LOCATION: CAMPAZI COLLINE, MURUTA COMMUNE, KAYANZA PROVINCE
ELEVATION: 1800 - 2200 METERS
PROCESS: SUN DRIED NATURAL ON RAISED TABLES. DRIED T0 50% OF ORIGINAL WEIGHT, BAGGED AND STORED IN WAREHOUSE FOR 3-5 DAYS FOR YEAST FERMENTATION. THEN, SUN DRIED ON RAISED TABLES FOR A TOTAL OF 20-25 DAYS. FULLY WASHED COMING 2024!
CUP PROFILE: THE BSS NATURAL PROCESS RESULUTS IN THE MOST UNIQUE NATURAL PROCESS PROFILE WE’VE EVER TASTED IN BURUNDI. THEIR LOTS ARE INCREDIBLY BALANCED, NOT BOOZY BUT CRISP ACDITY, AND DEFINED FLAVOR.
BUSAMBO - FIG, BLACK PLUM, DATES, JUICY BODY, VANILLA CREAM
CAMPAZI - PASSION FRUIT, RASPBERRY, FLORAL, TROPICAL FRUIT
REMERA - FRUIT PUNCH, CONCORD GRAPE, FRESH STRAWBERRY
RUVUMU - BING CHERRY, WINEY, RASPBERRY, POMEGRANATE
MEDIA DOWNLOADS
DOCUMENTS: FACT SHEET PRODUCER BIO
PHOTOS: UMOCO PROCESSING SITE PICASSO FRESHLY DELIVERED CHERRY
HAND SORTING ANDRÉ - CAMPAZI FARMER MUTANA HILL SIGN SUN DRYING CHERRY