88.50
This cwet mill is privately owned by Sogestal Kayanza since 2002. It is very good at processing specialty coffee. The management team works with farmers to improve productivity and quality. This is done through training on best agricultural practices. The wet mill is very much determined to get certification in two years to come.
Fermentation time: 12h-18h
Drying time: 8 -10 days
Drying bed or patio : 150
Harvest period: March-April
Milling period: May-October
Capacity of processing: 850 MT of cherries
Capacity of storage : 85 Tonnes de café parche
| Rank | 6 |
|---|---|
| Farm Name | GATARE |
| Farmer/Rep. | SOGESTAL KAYANZA |
| Altitude | 1680 masl |
| Country | Burundi |
| Year | 2013 |
| Size (30kg boxes) | 23 |
| City | RANGO |
| Region | KAYANZA |
| Program | Burundi 2013 |
| Month | - |
| Aroma/Flavor | sweet chocolate, caramel, apple, Asian pear, blackberry, lime, toffee, floral, raspberry, dates |
| Acidity | very complex, multi dimensional, fruit malic long lasting acidity |
| Other | very clean, rum-like, brandy warmth, crisp, clean, notable balance of acidity and sweetness |
| Processing system | Washed |
| Variety | Bourbón |
| Farm Size | . |
| Auction Lot Size (lbs.) | 1521 |
| High bid | 8.10 |
| Total value | 12320.1 |
| High bidders | Cafe Masseria |
