The founder of the Shembati processing station, Salam Ramadan, has been developing the culture of coffee production in the country and the infrastructure of the region since 2010.
Natural, 48 hours fermentation
April - July
Taste profile: sweet, pure coffee with the aroma of chocolate and dried fruits, complex, citrus, malic acidity, tea, rounded body, notes of walnut, dark chocolate, dark plum on the palate and aftertaste of caramel, dried fruit and almonds.
Packing options: 250 grams and 1 kilogram. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.
Burundi is a small state in Central Africa surrounded by coffee states such as Congo, Rwanda and Tanzania. Burundi is landlocked, so all coffee exports take place mainly through Rwanda. The predominant relief of the state is plateau, dotted with river valleys, gorges and canyons. The highest point is located near the capital Bujumbura, is 2760 meters. The average height of the plantations is about 1700-1800 meters above sea level. The country is dominated by light forest-producing soils, which form a thin layer of natural fertilizer (humus) over the iron-rich inner layer. The best soils are reserved for plantations and are located in the valleys of large rivers.
The Shembati Processing Station was built in 2016 by Salum Ramadhan. It is located in the province of Kayanza, Butaganzwa commune, northern Burundi bordering Rwanda, 1800 meters above sea level. The berries were harvested by hand from nearby farms; farms are located at an altitude of 1800 to 2000 meters above sea level. About 500 farmers bring berries to the station, and usually 700 tons of berries are processed per season. The station has strict rules for accepting berries from farmers to ensure high quality coffee.
The station has 4 washing lines and 200 drying tables, many of which are two-tiered, which allow drying part of the berries in the shade. Thus, at the station, the berries are processed with washed, natural and hani methods. For the washed method, fermentation usually lasts 12 hours, followed by washing, dividing by 3 - 4 grades in density and soaking for another 12 - 18 hours. Natural coffee dries up within 15 to 20 days.
The exporter of this lot is Coffee Processing Company (CPC), which is also owned by Salum Ramadhan. It was founded in 2010 to export coffee from Buziraguhindwa station, later Salum acquired Shembati and Mbirizi in the same region, and Sehe in Hibitoke province. Salum invests in social and environmental projects, develops infrastructure and provides financial support to farmers.