Juicy fruit, pronounced acidity, and a sweet cocoa finish. That’s Burundi NEMBA from Sydrip, this time in a convenient drip bag that lets you brew a great specialty coffee almost anywhere. The flavor profile combines pomegranate, black currant, hibiscus, and cocoa. The result is an intense, complex, yet beautifully clean cup, where fresh fruitiness comes to the fore first, gradually giving way to floral notes, and everything rounds off with a pleasant chocolatey sweetness.
The coffee comes from northern Burundi, specifically the Kayanza region and the Nemba processing station. A total of 1, 074 smallholder farmers supply the coffee cherries here, most of whom farm on very small plots of land. The Red Bourbon variety is grown here, which is typical of Burundi and, when grown at higher altitudes, offers pronounced sweetness and nicely structured acidity. The Nemba station operates with more than 200 drying tables, and the entire process is designed to maintain the traceability of individual lots.
Processing is carried out using the yeast-inoculated natural method. After harvest, whole coffee cherries are placed in containers along with selected LALCAFÉ INTENSO™ yeast and fermented for approximately 36 hours. They are then transferred to elevated drying tables, where they dry slowly for about 2 to 3 weeks. Controlled fermentation helps highlight the coffee’s fruitiness and complexity while keeping the resulting cup clean and balanced. The drip bag contains coffee that’s already ground and ready to use—simply hang it over a mug and gradually pour hot water over it.