'THE NINERS SERIES #4'- BUMBOGO WASHED

  • Region

    Gakenke

  • Varietal

    Red Bourbon

  • Elevation

    1650-2000 masl

  • Farm/ Producer

    Bumbogo Washing Station

  • Process

    Washed

Bumbogo employs 105 casual employees during the coffee harvest season and three permanent staff members who are in charge of maintaining the station during the off-season. All of the staff employed at Bumbogo washing station, are responsible for hand sorting cherry, processing the coffee, and turning the parchment when drying. The coffee cherries are hand-sorted before being floated in a tank of water, during which under-ripe or damaged cherries are removed, along with any foreign objects. Next, the pulped coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours, and during this time, the fermenting parchment is agitated several times by way of ceremonial foot stomping!

Post fermentation, the coffee is released into a sizeable serpentine grading channel; this is a moving channel of water that allows any floaters or foreign objects to float off and be discarded. This process also separates parchment into different density grades. Submerged gates early on in the serpentine trap the highest density grade, A1, whereas the lower density coffee is allowed to pass through.

Once the parchment is separated into grades, it is given a final post wash rinse. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted removing any insect damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day.

 

  


BREWING GUIDE

 

We’ve found this coffee shines through any drip filter method, with a V-60 or Kalita wave being our personal favourites. With a V-60 or Kalita wave, try a dose of 19g of freshly ground coffee, and 300ml of freshly boiled, filtered water – This will produce and deliciously fruity brew, with a clean and bright acidity, with notes of pomegranate, Kola nut and sweet cherry finish.