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Loveless Coffees

Kibingo Yeast Inoculated - Kayanza, Burundi

Kibingo Yeast Inoculated - Kayanza, Burundi

Regular price $21.00 USD
Regular price Sale price $21.00 USD
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Yeast Inoculation is a relatively new processing technique utilizing our oldest partner in fermentation. Studies
presented in the Internation Journal of Food Microbiology showed that yeast incoluation techniques can lead to
increased complexity and sweetness, and in particular high malic and citric acid concentrations.

-Fresh red cherries are depulped and placed in fermentation tanks
-The fermentation tank is filled to the parchment level with water
-1gram of yeast / KG of cherries is applied in the fermentation tank
-Fermentation tank is then closed off with sheetings, and parchment coffee inoculated with yeast is left to ferment for 84 hours
-Parchment is then washed and graded + laid out on drying tables until it reaches 10.5% humidity

In total, KBS services over 3500 individual farmers spread across the 18 surrounding hills.

Producer: Kibingo Station
Region: Kayanza
Variety: Red Bourbon
Process: Washed, Yeast Inoculated
Elevation: 1900m
Harvest: 2023
Importer: Collaborative Coffee Source

Contract Price: $5.50/LB

Tasting Notes: Aromatics of peach and oolong tea precede sparkling yellow citrus acidity, sweetness like fig newton, and dry white wine finish.

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