Kirema is a 4 hectare farm located at approximately 1780 masl on the hills surrounding the town of Kayanza, northern Burundi. Kirema is one of many smallholder owned farms whose yearly crop is delivered to the nearby Mpanga washing station to be processed.
Mpanga is both the name of the farm and of the central washing station located in Kayanza Province, Northern Burundi. Both are managed by Jean-Clement Birabereye - a 15-year coffee veteran, who oversaw the construction of the washing station back in 2008. The station processes coffee from approximately 3,400 smallholder farmers, who cultivate coffee on the hillsides that surround Kayanza, at elevations of up to 1,950 masl. To service these producers properly, Jean-Clement has ensured that the station is well-equipped to process volumes of specialty coffee and benefits from 450 drying beds and a McKinnon 6-disc pulping machine. Mpanga processes roughly 1,500 tonnes of coffee per season, with each producer lot separated and named according to the hillside upon which the coffee was grown. Under Jean-Clement's guidance, Mpanga has achieved incredible results at the Burundi Cup of Excellence, finishing 1st and 3rd in the 2014 competition. As a result of the hard work and diligence Jean-Clement has implemented, Mpanga has become highly regarded for its consistently clean and complex coffees. It's due to these cup qualities, alongside his focus and belief in motivating farmers' meticulous harvesting and agricultural practices, that we have decided to work exclusively with Jean-Clement and Mpanga to source all of our 2017 Burundi coffees this season.
The flavour profile from the Kayanza region in Burundi is similar in a lot of ways to the southern Rwandan coffees like Huye Mountain. In fact, Huye Mountain is only about 60 miles from the Kayanza village, as the crow flies. However, the Kirema has a different profile altogether: In the cup expect dark chocolate, vanilla & mulled wine with grapefruit on the finish.
This season's Kirema lot is fully washed, and has undergone a single, 13 hour fermentation, before being dried on raised beds for between 20 and 22 days, depending on the weather. Once it has been processed in this way, the coffee is transported to SEGEC for milling and export.