NEMBA - Burundi
citrusy, bobuľové ovocie, grep, ananás
Popis produktu
| ROAST PROFILE | Filter & modern espresso |
| CULTIVAR | Red Bourbon |
| PROCESS | Natural Intenso |
| FLAVOUR | Citrus, berries, grapefruit, pineapple |
| PRODUCER | Nemba WS |
| REGION | Kayanza |
| ALTITUDE | 1800 masl |
| Q SCORE | 87 pts |
| HARVEST | March - July 2024 |
NEMBA - BURUNDI
Nemba station lies in the northern province of Kayanza. All 1,074 producers are smallholders who own an average of 150 coffee trees. The farmers delivering cherry to Nemba are all located around 1,700+ meters above sea level, near the Kibila forest. The washing station has over 200 drying tables and can process up to 750 metric tons of cherry annually.
Despite the ubiquity of coffee growing in Burundi, each smallholder produces a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.
During the harvest season, all coffee is selectively handpicked. 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.
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.
After fermentation, cherry is carried to the drying tables, where they will dry slowly for 2 to 3 weeks, during which time the 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. The moisture level is carefully monitored and any cherry with visual defects is removed. Once dry, coffee is then bagged and taken to the warehouse.
