Butegana – Burundi
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Butegana station
Butegana is among the first washing stations built in Burundi. Built in 1952, it was named “Butegana”, which means “to be trapped” because Rwandan soldiers were once trapped in the valley by the Burundian army. This Intenso Anaerobic Natural from Butegana washing station is anaerobically fermented to bring out bright, fruity flavors. During the rule of King Mwambutsa, the Prince Baranyanka had the station constructed to take advantage of the abundant coffee plants in the region. Strategically, the station was built to be shared between two hills. All the station’s buildings are on one hill, Shikankoni, and all the drying tables are on the other, Nkuba.
Harvest and Processing
First, cherry is selectively hand-harvested by individual smallholder producers and delivered to Kibingo station. At intake, washing station employees hand select ripe, red cherry and then float cherry to remove any under-ripes. During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. Cherry is placed in containers and Intenso yeast purchased from the French company Lalcafe is added. The cherry is left to ferment in this environment for approximately 36 hours. LALCAFÉ INTENSO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Intenso is well suited to better control the wet process’ efficiency and to upgrade the cup quality. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allow for the expression of fresh and fruity characteristics of the coffee beans while respecting the unique flavors of each lot. The longer fermentation time for yeast processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time. Cherry is laid on raised beds to dry. While drying, cherry is repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. If the weather conditions are good, the cherry takes on average 10 to 14 days to dry. The moisture level is carefully monitored and any parchment with visual defects is removed. Once dry, the dry cherry is then bagged and taken to the warehouse.
About this Coffee
Cupping score: 87.50
Washing Station: Butegana
Producer: 841 regional small farmers
Region: Kayanza
Altitude: 1612 masl
Variety: Red bourbon
Processing: yeast inoculated natural
About the Variety
Red Bourbon is a foundational Coffea arabica variety that naturally mutated from Typica on Île Bourbon in the 18th century. The tall, green-tipped trees are highly vulnerable to leaf rust but produce excellent quality when grown at high altitudes. In the cup, it is celebrated for its deep sweetness, heavy, silky body, and balanced malic acidity. Its classic profile leans into rich notes of chocolate, caramel, and stone fruit, offering a heavier mouthfeel than Yellow Bourbon and a more traditional cup than the floral Pink Bourbon.
Yeast inoculated natural
The yeast-inoculated natural process adds selected, specialized yeast strains to whole coffee cherries inside fermentation tanks before drying. This added yeast dominates the environment, safely outcompeting wild bacteria to ensure a highly controlled and predictable fermentation curve. Because it prevents standard over-fermentation defects, the resulting cup is exceptionally clean while retaining the heavy, syrupy body of a traditional natural. The specific esters created during this fermentation boost complexity, amplifying bright berry aromatics, tropical fruit notes, and crisp, refined acidity.
