Nemba station lies in the northern province of Kayanza. The lead agronomist oversees the implementation of Good Agricultural Practices (GAPs) and farmer education. They collaborate with the producers to ensure they have access to the necessary farming tools. The agronomist also helps farmers determine and implement the practices best suited to the specific growing conditions of their farming plots. Nemba uses a monitoring system to ensure traceability all along the production and processing chain. All 3,000+ 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. The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%