Rufous Coffee Roasters

Burundi Shembati #1 蒲隆地 仙巴蒂

藍莓、青蘋果、香草
Blueberry. Green Apple. Vanilla.

Variety Bourbon
Processing
Washed
Region Kayanza Butaganzwa
Altitude
1800masl
Roast Level Light Roast
Tasting Notes
藍莓、青蘋果、香草
Blueberry. Green Apple. Vanilla.

About this coffee :

Shembati清洗站是生產商Salum Ramadhan在2016年建造的兩個清洗站之一。它位於Butaganzwa公社的山丘上的Kayanza省。站點管理員是一個叫做Aime Patric的年輕人。它是一個中等規模的清洗站,他們接收大約700噸的櫻桃季。

Shembati清洗站有嚴格的櫻桃接待程序。咖啡由農民在高腳桌上的接收站進行分類,或者甚至為每個農民提供一個小的浮選箱系統。他們也有專門致力於為未加工咖啡和過熟咖啡進行特殊準備的工人。浮選的預處理過程是先將櫻桃放入水箱中。然後,他們將脫去漂浮物,然後將其交還給農民,然後再對咖啡進行手工分揀,以分離出未熟/半熟的咖啡。

清洗站的海拔很高,氣候涼爽,這意味著更容易控制發酵時間。布隆迪的傳統發酵和洗滌過程是一個漫長的過程,浸泡前需進行雙重發酵(干法和濕法發酵)。雙重發酵是一項勞動強度大的過程,也需要大量的水,並產生更多的廢水。他們改變了過程,以減少用水量,勞力,增加生產能力並避免過度發酵。

他們通常進行12小時的干發酵。然後將其在洗滌通道中根據密度(在浸泡於清潔水中的時間為12-18小時之前)分為3-4個等級。

這款咖啡真的很迷人,具有藍莓香氣的爆發力和史密斯蘋果的清脆亮度,尾韻帶有精緻的香草。絕對很棒的咖啡。

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 : 

Filter
Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date
  10th of October

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