A washing station run by Jean-Clement Birabereye that carefully processes cherry from 3,400 coffee farmers from the surrounding hills.
Partnered with Stumptown
We’re thrilled to present Jean-Clement Birabereye’s coffee for the second year in a row.
The Burundi Mpanga Kirema washing station is led by Jean-Clement Birabereye, who has years of experience under his belt and an incredible eye for detail. His long-game view of results and relationships shine through in the cup – by paying higher prices for excellent coffee, he motivates farmers to practice meticulous cultivation and optimize harvesting practices. Mpanga gained notoriety in 2014 when two of the station’s prime lots placed 1st and 3rd place at the Burundi Cup of Excellence.
Burundi’s main export is coffee. Located in the Kayanza region of northern Burundi, the Mpanga washing station works with 3,400 farmers who cultivate their Bourbon variety coffee on the hills surrounding the washing station. Each lot is separated according to the name of the hill it grew upon: Karurusi, Maruri, Nyangwe, Ntarambo, Nyabikaranga, Kibenga and Kinyamukizi.
The coffee cherry is depulped using a top of the line mechanical disc depulper. Coffee is washed in concrete tanks and dried on raised beds, which helps control evenness of drying, keeping the coffee consistent, clean and sweet. The result: an elegant and creamy lot that conveys layers of peach, lime and vanilla with a hint of clove and dark chocolate.