87.10
Company BUJA CAFÉ 15 Plus: Munkanze Coffee washing station: lot #6 and lot #18
Private company owned by Jules KATABIZI, also General Manager the restaurant and Coffee shop BUJA CAFÉ
Address: 18 Septembre 32Avenue, Rohero, Bujumbura 5151, Burundi
The company Buja coffee 15 plus in partnership with Munkaze since 2016.
Munkaze Coffee is the Coffee washing station, part of the family SEBATIGITA farm with 20.000 Arabica coffee trees ( first plantation started in the year 1938)
Location: Kayanza
Altitude: 1800 – 2000 m
Harvesting: Aril 20- May
Varietals: mainly varieties of Bourbon
Coffee Farmers
The cherry coffee is brought to the washing station by 2 types of producers:
4 collectors (about 800 farmers) members of the cooperative TWARANYUZWE who bring the coffee that they cannot be received to their own washing station, and the small coffee farmers neighboring the station around 400.
The Sebatigitas are also members of the cooperative as coffee farmers. Ephrem Sebatigita perpetuates a family tradition started with the
grandfather, who was among the first coffee growers in the province of Kayanza in the year 1938. The family has 15.000 coffee
trees.
Payment
Each farmer has his registration card and it is easy to follow the payment. The minimum price imposed by INTERCAFE is respected, and BUJA CAFE 15 plus gives a premium at the end of the coffee season, after the sale of the green coffee. The cooperative receives a premium of 50 Fbu per Kg for the collaboration.
Production Processing
Pulped, single fermentation, grades in a washing channel, skin dried under the shade with parchment hand sorting, and finally sun-dried on African beds.
The only well ripped cherries coffee is handpicked by the farmer on the tree. Cherries are floated before delivery to the washing station. Cherries are also sorted for unripe and overripe by the farmer. At the washing station, the same process of sorting is done again by the farmer, before it is accepted.
The same day, the coffee is pulped by a 2 discspulper machine and the output product which is parchment coffee is ferment by a single fermentation process for 8 to 12 hours, depending on the external temperature. After that, the coffee is separated into 4 grades, based on density, in the grading channel. Finally, the parchment coffee is soaked under clean water for about 12 hours.
Drying:
The wet parchment coffee first of all sorted on shaded beds, then moved to be sun dried for 15 to 20 days, depending on the weather, on beds on hessian cloths. All along the drying process, the coffee is moved.Dryingtablesare numbered and coffee is followed by a batch identification card.Coffeetraceabilityis ensured.
The day by day micro-lots are separated and the samples are tested by Ephrem Sebatigita (Q-grader). The highest scores, above 86 SCAA, will sell separately as specialties.
Milling
The coffee of BUJA CAFÉ 15 plus is milled by the HORAMAMA Coffee dry mill owned by the cooperatives members of the COCOCA Union.
Records
In COE 2015, this coffee washing station won the 12b position and in 2017, it gets the position 6th position
Farmers on this lot:
| PR : MIBURO Salvator |
| PR : MANIRAKIZA |
| PR : SIMPIGWA |
| PR : NDABIRINDE |
| PR : HAKIZIMANA |
| PR : NDATIRAMASO |
| PR : NDAYIRUKIYE |
| PR : MANIRAKIZA |
| PR : NDUWIMANA |
| PR : SINDIHEBURA |
| PR : SIMBAGOYE |
| PR : NTAWUSHIRINTIMBA |
| PR : NZAMBIMANA |
| PR : NARUKUNDO |
| PR : NDAYAVUGWA |
| PR : HITIMANA |
| PR : BANDYAMBONA |
| PR : HASABUMUTIMA |
| PR : MBONIMPA |
| PR : NIZIGIYIMANA |
| PR : NYABENDA |
| PR : NTEZIAMANA |
| PR : NANZOZA |
| PR : NGENDAKUMANA |
| PR : HICUBURUNDI |
| PR : MPAWENIMANA |
| PR : NSAGUYE |
| PR : BARANSAMINIYE |
| PR : HICUBURUNDI |
| PR : MANIRAKINGA |
| PR : MUREKAMPANZE |
| PR : NTIBAGWIGA |
| PR : NSABIYUMVA |
| PR : BUCUMI |
| PR : NYABENDA |
| PR : SINGIRANABO |
| PR : NYANDWI |
| PR : BUTOYI |
| PR : NDIKUMANA |
| PR : NIYITUNGA |
| PR : BARIYANKA |
| PR : SIMBARAMBANYE |
| PR : MINANI Suxso |
| PR : BASANGWANUBUSA |
| PR : MISAGO |
| PR : NYANDWI |
| PR : MIBURO Egide |
| PR : BARIYANKA |
| PR : NDABUMVIYE |
| PR : BUYOYA Pelegie |
| PR : SIBOMANA |
| PR : NSABIMANA |
| PR : MISIGARO |
| MINANI Clemas |
| NDUWIMANA J.Marie |
| NTACOBAMAZE Nestor |
| NTAKABURIMVO Thérese |
| BAVUMIRAGIYE Antoine |
| NSHIMIRIMANA Zabulon |
| NTEZIKIZA Mathias |
| NZOBAKENCA Damas |
| MANIRAMBONA Juvénal |
| MINANI Osward |
| BUTOYI Febronie |
| NIZIGIYIMANA Daphrose |
| TURASABANYE Thomas |
| NTIHAGOWUMWE Claver |
| HAVYARIMANA Félicien |
| KUBWIMANA Fébronie |
| BARARUMBANJE Charles |
| KARENZO Nicodème |
| BUKURU Pirre |
| NDAYISHIMIYE Vianney |
| NTAHONKIRIYE Gloriose |
| NSABIMANA Selaphine |
| TUYIKEZE Seveline |
| NTIKAZOHERA Jean |
| NKURIKIYE Margueritte |
| GAKENGUZO Thérance |
| NIZEYIMANA Marie |
| NDUWIMANA Cesalie |
| NIYIBIGIRA Jean |
| NIZIGIYIMANA Gloriose |
| BUCUMI Vincent |
| NDUWIMANA Léonidas |
| NSANGUYE Evariste |
| NAHIMANA Sérine |
| BARUTWANAYO Félix |
| BUCUMI Jeumie |
| NDAYIKEZE Capitoline |
| MUKESHIMANA Juvénal |
| NYABENDA Adélin |
| HASABUMUTIMA Louis |
| Rank | 18 |
|---|---|
| Farm Name | MUNKAZE COFFEE 2017 |
| Farmer/Rep. | Ntakaburimvo Thérèse - BUJA CAFFEEE 15+ |
| Country | Burundi |
| Year | 2017 |
| Size (30kg boxes) | 29 |
| City | KAYANZA |
| Region | Burundi |
| Program | Burundi 2017 |
| Month | - |
| Aroma/Flavor | brown sugar, black tea, hazelnut, cherry, blossom, tea rose, red apple, apricot |
| Acidity | citric, malic, low, |
| Other | silky body, cream, lemon pie, black tea finish, plum and blackberry, cranberry |
| Variety | Bourbón |
| Farm Size | - |
| Auction Lot Size (lbs.) | 1880.54 |
| High bid | 7.50 |
| Total value | 14104.05 |
| High bidders | Wataru & Co., Ltd |