BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST
BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST
BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST
BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST
BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST
BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST
BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST

BURUNDI | KIRASA | AKAWA PROJECT | NATURAL | LIGHT ROAST

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  • Country: Burundi
    Washing Station: Kirasa mill 
    Elevation: 1100 m.a.s.l.
    Harvest: 2020
    Varietal: Bourbon
    Process: Natural
    Importer: Condesa
  • GREEN APPLE
    SUGAR CANE
    WHITE LADY FINGER GRAPE

  • light roast for pour over and filter coffee

 

 

Origin: Akawa Project - Kirasa

The Kirasa mill is one of 13 mills that form the Akawa project. A joint venture between SUCCAM and Supremo, the Akawa project was created to help producers escape the cycle of poverty in a sustainable and equitable way. Producers, striving for fairer remunerations and better living conditions, demanded a path towards prosperity. As such the project's working directives are based around UTZ certification standards, focusing on good agricultural practices, environmental responsibility and social equity as the central tenets of success for project members.

Kirasa washing station was originally a government run mill created in 1992. In 2012 Succam Exports purchased Kirasa with the aim of producing higher quality washed coffee and the rest is history. The location of Kirasa is breathtaking, surrounded by high climbing hills and right next to the Kirasa River. Many of the farmers in the region intercrop their plots with banana trees, creating not only shade for coffee trees but also a much needed food source for their family.

Mill manager Emile Ndikumasabo, alongside agronomist Anne-Marie have been producing natural fertilizer from discarded coffee pulp. The pulp is placed in a shallow pit in the ground where its covered up with soil and allowed to naturally ferment. The end result is used to fertilize the coffee seedlings in their nursery. Once the seedlings grow they are then handed out to farmers to renovate their coffee gardens.

Traditionally coffee produced at Kirasa was only washed, but this year Emile and his team implemented natural process. Special care is taken with sorting and drying to produce a clean and extraordinarily sweet cup. The naturals ooze peach, blackcurrant, lime, lychee, elderflower and hibiscus, with the washed lots cupping with loads of red apple, plum, carob, black tea and honey.

 

READ MORE ABOUT AKAWA PROJECT


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