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Butihinda Lot 408

Burundi
Black Tea, Lemon, Semi-Sweet Chocolate
18.00

Availability: Sold out
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This delightfully crisp cup introduces itself with rich aromas of prune, hazelnut, and vanilla. Notes of lemon and black tea are backed up by pomegranate acidity and lingering semi-sweet chocolate, with a hint of coriander in the finish. 

Details

Producer: Butihinda Washing Station
Farm: 1,400 Smallholders
Region: Muyinga Province
Altitude: 4,922-5,906 feet
Varietal: Red Bourbon
Process: Washed 
Roast: Light-Medium
Notes: Black Tea, Lemon, Semi-Sweet Chocolate

The Story

To combat poverty and support women's coffees in Burundi, in 2019 RGC Coffee established a social partnership with Phyllis Johnson of BD Imports and Angèle Ciza of Kalico (Kahawa Link Company). The resulting coffees not only represent the quality Burundi has to offer, but also illustrate the leadership and perseverance of Angèle Ciza, whose work has uplifted thousands of farmers and continues to be a source of inspiration, especially for women—80% of Kalico's partner farms are owned or managed by women.

From offering scholarship programs to pay for school fees for young girls to partnering with buyers to build sustainability programs for farmers, Ciza is constantly seeking new opportunities to grow her business in order to benefit Burundi coffee growers. Angele continues to thrive in a male-dominated coffee community where women are rarely seen in leadership roles, more often serving as coffee pickers and sorters rather than business owners and decision-makers.

Butihinda Washing Station is part of a network of seven wet mills owned and operated by Kalico that are scattered among two northeastern provinces, Kirundo and Muyinga. The microclimate of the hills that surround these washing stations is softened by the high density of rivers that wind through the region. Butihinda Washing Station was built in 1992 and is located at 1,700 meters in altitude. The washing station uses water source from Rushombo Mountain at 2,000 meters to process the cherries of approximately 1,400 smallholder producers.

Coffee cherries are pulped, fermented in tanks for 14 hours, washed, and then hand-sorted and dried on raised beds for 10-14 days.

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