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Cupping with Greenco

Throughout the season, we need to assess the quality of the coffee we’re processing at each and every station to make sure we bring out the best in our coffees. To monitor this quality, our station managers gather at the lab twice a week with our Quality control manager, Domitien Bizimana for a cupping session of all daily lots from their stations that have been processed as either fully washed, natural or honey. Cupping coffee they produce allows them to know if and what to improve at the station and achieve as much consistency as they can in their processing. Having these sessions with the station managers helps increase their commitment towards quality as well as helps develop their passion for coffee and making them realize their importance in the coffee sector. 
 

The Lalcafe' Yeast Experiment

It was an exciting time for Greenco in April as we were joined by Laurent Berthiot of Lalcafe to set up an experiment where we fermented selected lots at Kibingo using yeast, a first for Burundi. The idea and goal of the experiment is to evaluate the effect of the yeast on the coffee’s flavour which could potentially help discover different coffee profiles and enhanced flavours in Burundian coffee according to Lalcafe. If successful, we could see further implementation of the process as it may use more controlled levels of water resulting in less waste. Laurent has been all over the world in order to share the science of this process with coffee farmers and producers which is exciting as the world can only benefit from being able to utilize as much flavor from as many cherries as we can. 

From the world to Burundi...

Throughout April and May, we’ve had the privilege of hosting visitors from all over the world to give them a taste of not only our coffee, but of life here in Ngozi as well.  We had an incredible time hosting  guests from  Canada, England, New Zealand, Dubai, U.S.A, Russia, Taiwan, Singapore, Australia, Italy and Hong Kong. Being able to share our coffees during a cupping session as well as showing them the stations they’ve bought from and a small part of life in Ngozi and Burundi is something quite special all the while gaining valuable insight into the world of coffee beyond our borders from our friends abroad. Business aside, it’s also fantastic to be able to share time, stories and experience with those who have made coffee their lives.
 

...and from Burundi to the World

While we get to host many who come from all over to end up here in Burundi, we also have the privilege of seeing our coffee end up all over the world. No matter the town, café’ or cup, it’s always fantastic seeing the coffee of our country take its place among so many others out there. It’s also always so great to see the excitement and joy on the manager’s and farmers faces as they see where in the world their coffee and hard work is having an impact.
 

Some words from Max

We've already passed peak harvest season, meaning that cherry volumes are slowly going down. The rains are still heavy but we do expect them to subside over the coming weeks and as the weather becomes drier, it will allow us to start producing the natural and honey processed coffees in more abundance.
The farmers and station managers are very grateful for the visitors who've made the far trip out to Burundi and the stations so to them we express our thanks.

 


 

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