Taste notes:
white grape, peach, black tea
Region: Kayanza
Farmer: 3000+ smallholders
Variety: Red Bourbon
Process: Washed
Altitude: 1700 masl
Roast: Espresso
The story
Nemba station lies in the northern province of Kayanza in Burundi. All 3,000+ producers delivering cherries here are smallholders who own an average of 150 coffee trees. The farms are all located around 1,700+ meters above sea level, near the Kibila forest. Cherry is wet-processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking are all closely monitored. All cherries are floated in small buckets as a first step to check quality. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries. After sorting, cherries are pulped within 6 hours of delivery. The coffee is dry fermented for up to 12 hours and then soaked in clean water for 12 to 24 hours. After soaking, coffee is dried on raised beds for 2 to 3 weeks.
