Burundi NembaBlueberry • Hibiscus • Red Currant •
DIRECT TRADE COFFEE
Coffee from Nemba washing station is bright, juicy and vibrant. Expect notes of dark berries and hibiscus, red currant acidity and a sparkling mouthfeel.
- Producer: Local Smallholders
- Country: Burundi
- Region: Kayanza Commune, Kayanza Province
- Elevation: 1818 m.a.s.l
- Variety: Red Bourbon
- Processing Method: Washed
- Roast Level: Light Filter Roast
49th Parallel Crop To Cup Story
2021 is our 3rd consecutive year developing our sourcing partnerships in Burundi. Working through Sucafina, we’ve found amazing partners in Greenco. Founded in 2015 they manage over a dozen washing stations in both the Kayanza and Ngozi regions, in the northern part of Burundi. Purchasing and processing coffees from over 44,000 farmers, their goal is to support and grow the quality and sustainability of coffee in Burundi for years to come. This is especially important in Burundi, where such a large portion of the population rely on coffee growing for their livelihood.
With coffees from their stations placing highly in several cup of excellence competitions, the quality of coffee being managed by Greenco is really some of the best Burundi has to offer, showing very distinct sweetness and character.
Nemba was built in 1991 in the Kayanza Commune in the Kayanza province. It lies at an altitude of 1,818m. The people who lived in this washing station collects cherries from over 2,600 local coffee farmers spread over the 15 neighboring collines. During the season, Nemba processes more than 400 tons of coffee.This region had the reputation for being unproductive. They were called kunembera which is Kirundi for 'lazy'. Since the construction of the washing station and the increase in coffee farming activity, this perception of the people has changed.
This washing station collects cherries from over 2,600 local coffee farmers spread over the 15 neighboring collines. During the season, Nemba processes more than 400 tons of coffee.
Greenco’s plans for 2021 harvest include some experiments in coffee processing, including yeast inoculation during the fermentation period. We’re greatly looking forward to trying these coffees later in the year.
Brewing ratio: 1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%