A balanced washed filter from Burundi, this is the work of the Nemba station , which has been roasted for you by the Barcelona roaster Nomad Coffee. This Red Bourbon is one of the more acidic varieties, with fresh lemon, green apple, and sweet caramel notes. The ideal everyday brew for fans of fruity coffees.
The Nemba washing station is located in the northern province of Kayanza and during the harvest season, more than 1,000 producers bring their coffee here. All producers are small farmers who own less than 250 trees. Each tree produces an average of 1.5 kg of coffee per year, which means that they ultimately sell up to 200-300 kg of coffee per year. Most of the coffee in Burundi is of the Red Bourbon variety. Each washing station is managed and run by an agronomist. This agronomist works with producers to identify and implement practices that best suit the specific growing conditions on their farms and provides producers with organic fertilizers. During the harvest season, all coffee is selectively hand-picked.
The cherries are processed using the washed method, under constant supervision, and the entire process is carefully monitored. All cherries are floated in small buckets (unripe cherries are sold as grade B cherries) and then the higher quality cherries are sorted again by hand to remove any damaged, unripe, and overripe cherries. After sorting, the cherries are pulped within six hours of delivery. The coffee is dry fermented for up to 12 hours and then washed in clean mountain water for 12 to 24 hours. The parchment is then soaked for another 12 to 18 hours and dried on raised beds for 2 to 3 weeks.
- Altitude: 1,700 meters above sea level.