This is a new washing station for us as we continue to explore Burundi. This selection is another beautifully classic Burundi profile, and one of the best Burundian lots we selected this year. In the cup we find plum, sweet tea, and lemon.
1,800 - 2,000 masl
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Wet fermented underwater for 10-12 hours. Dried on raised beds until moisture content reaches between 10%-11%.
Although we have tasted coffees from the Nemba washing station for years, this is the first time that we have made a selection. The soil health and terroir of this region are excellent for producing coffee, and the cooler microclimate and elevation mean that cherries from this region are among the last to ripen in Burundi.
Varieties in Burundi are not exactly straightforward. We know that Red Bourbon and Mibirizi are being cultivated; however, we don't know at what relative percentages. Based on the history of production in Burundi there is also most likely some SL34 being grown as well.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.