Description
Izuba meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The Izuba washing station is set close to a nearby river, providing a vital and regular freshwater source for coffee processing. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee, the operational manager of Raw Materials Burundi. Izuba employs 2 full-time staff and around 250 seasonal workers, who are all local to the station. Izuba is situated near to the Kibira national park, where the soil and climate are paired well for fantastic coffee production.
Kigeri, Ryamukona, and Mugoyi
Are the three hills (collines) surrounding Izuba and the three areas in which coffee is collected or delivered from. Each volume of cherry sold to Izuba is recorded by producer and hillside, showing the minute variances in profile from locations surrounding the washing station. In 2020 Raw Materials bought coffee from 1482 producers, 1169 of which were male and 313 female (around 26%). They processed 453,000kg of cherry, the max capacity of the station is 800,000kg.
Region: Runinya, Kayanza Province
Country: Burundi
Altitude: 1500 – 1700 MASL
Variety: Red Bourbon
Process: Sugarcane Decaf
Screen Size: 15+
Sugarcane Decaf Process
Sugarcane decaffeination utilizes a naturally occurring compound, ethyl acetate (EA) to decaffeinate coffee. The EA used in this process is derived from molasses (a by-product of sugar production). Since EA is naturally-occurring, the process is labelled as “naturally decaffeinated.” The EA process is relatively simple. The coffee beans are moistened with water and EA is circulated throughout. The EA binds with the caffeine in the bean and extracts the caffeine while leaving most of the other flavour compounds. After the desired caffeine level is reached, the EA residue on the beans is removed by steaming them.
This coffee and information has been supplied to Bell’s Beans by Raw Materials
How to store coffee at home
To keep your coffee as fresh as possible, you need to protect your coffee from air, sunlight, heat, and moisture. These all will contribute to making it stale and lose flavour.
We suggest keeping your coffee in an airtight container, in a cool, dry cupboard. Our bags all have a de-gassing valve, to let out CO2 that the beans produce once roasted, it’s not just there to sniff the coffee, and a reusable ziplock. So if you don’t have a fancy coffee jar just push the air out the bag, zip the lock and give the bag another squeeze to get any remaining air out.
Do not store your coffee in the fridge. Roasted coffee absorbs moisture from the air (hygroscopic) and will also take up surrounding aromas. The aromas and moisture levels in the fridge will react with the coffee and delicate flavours will deteriorate.
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