Nome: Nemba Kayanza
Country / District : Burundi, Kayanza, Nemba WS
Varietal: Red Bourbon
Process: Washed
Altitude: 1700 masl
Tasting notes: Lemon tart, chamomile, white chocolate
 
Suggested for: 
 
 
 
 
More info about this coffee:
 
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.
 
Despite the ubiquity of coffee growing in Burundi, each smallholder produces a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200 to 300 kilos of cherry annually.
 
After sorting, cherry is 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.
Parchment is then soaked for an additional 12 to 18 hours before being dried on raised beds for 2 to 3 weeks. Workers carefully inspect drying parchment for any damaged beans and rake parchment frequently to ensure even drying.