Burundian Coffee Micro-producing area Shembati Chambatti Water washing Plant Story Information Cayanza producing area

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Shembati, Chambati Water washing Plant, Burundi

Salum Ramadhan in Burundi already has two washing plants, one is Buziraguhindwa, the other is Mbirizi, the former was built in 2008 and the latter in 2015, both of which are located in Kayanza

Two washing plants collect cherries from nearby farmers to distinguish different batches of cherries from nearby farmers, including Nyabihanga, Nkonge, Sehe, Mudusi, and Shembati.

In 2016, Salum built two new washing plants in the above-mentioned micro-production areas of Sehe and Elybati. In fact, no matter Sehe or Chamberty, farmers in these areas have already sent coffee cherries to the original never retreat or Mobirez treatment, but in the past two years the government issued new regulations that stricter restrictions on farmers' cherries must be handled by local micro-production areas. In order to maintain the supply of cherries to farmers, Salum invested in building new washing plants in Sehe and Chamberty.

For most coffee farmers near the water washing plant, only a few trees can harvest fresh fruit. all the coffee is collected and sent to the two washing plants for processing, and micro-batches are divided according to the location and date of the cherry collection. In addition to his spirit of Excelsior, another reason why Salum's coffee tastes so good is beans. When most of the world's producing areas are swept by improved varieties, Burundi still retains excellent ancient bourbon.

The altitude of the washing plant is very high, the temperature is low, and it is easier to control the fermentation time. Traditional Burundi adopts two-stage fermentation, dry and wet, which is very time-consuming and requires a lot of water resources. Salum changed this practice, 12 hours of dry fermentation, then graded into 3-4 grades in running ditches, and then soaked in clean water for 12-18 hours. In the drying stage, a "pre-drying" (Pre Drying) was carried out in the shade, mainly by manual screening of wet shell beans, and then put on an elevated bed to dry in the sun. The drying period usually takes 15-20 days, depending on the weather.

Salum in the remote mountain areas of Cajanza, from scratch, not only spent a lot of energy to build a washing plant, so that nearby farmers can send cherry fresh fruit processing, at the same time improved logistics transportation, transfer of farming knowledge and treatment methods, greatly improved the quality of Burundian coffee. He paid a high fee to the farmers who brought the coffee, making them more willing to harvest ripe fruit and sift it carefully. Today, Burundi is no longer Amon, and Salum himself has become a legend in the boutique coffee industry.

Red bourbon washing in Cayanza Chambatti Water washing Plant, Burundi

Burundi Kayanza Shembati Red Bourbon washed

Country of production: Burundi Burundi

Producing area: Cayanza Kayanza

Washing plant: Chambati Shambati

Washing factory owner: Salume Ramadhan

Producer: small farmers near the washing plant

Altitude: 1800 m

Bean seed: native species bourbon Bourbon Heirloom

Treatment: washing washed

Harvest time: 2017