Region: Kayanza, Burundi
Altitude: 1800 masl
Varietal: Red Bourbon
Roast Style: Filter
Shembati Washing Station is one of two washing stations in Kayanza built in 2016 by the producer Salume Ramadahn. Farms in Burundi are small, often below one hectare. This means that a daily lot, such as this one, could consist from coffee from over one hundred growers.
Salum also has a transport business; this means the coffees get out of Burundi quickly while they are still fresh and delicious. Shembati washing station has strict routines for cherry collection. They have workers dedicated to sort out un ripe and over ripe coffees for their special preparation of micro lots. The coffee is generally dry fermented for 12 hours. It’s then graded in washing channels based on density before 12-18 hours soaking time in clean water.
From there it goes to pre drying under shade with handpicking of wet parchment, before entering the elevated and sun exposed drying tables. Drying normally takes 15 – 20 days depending on the climate and rainfall.