Nemba, Burundi - Single Origin FILTER

Dark Berries • Port Wine • Passionfruit • Citrus

Nemba station, located in the northern province of Kayanza, is managed by an agronomist who focuses on implementing Good Agricultural Practices (GAPs) and educating farmers. The agronomist collaborates with over 3,000 smallholder producers who own an average of 150 coffee trees each. The farms surrounding Nemba are situated around 1,700 meters above sea level near the Kibila forest. With more than 200 drying tables, the washing station can process up to 750 metric tons of coffee cherry per year.

During coffee harvests, small family-owned farms meticulously handpick their crop from around 200 to 250 trees. Following sorting, the cherries are placed in epoxy-coated concrete fermentation tanks, where the addition of LALCAFÉ CIMA™ yeast enhances fermentation. Developed over four years, this yeast aids in controlling fermentation, reducing the risk of defects, and promoting fresh and fruity flavors, even at higher altitudes. After fermentation, cherries undergo a slow drying process on tables for 2 to 3 weeks, with frequent sorting to ensure uniform drying. Moisture levels are closely monitored, and defective beans are meticulously removed through visual inspection.

ORIGIN: Burundi

REGION: Kayanza

ALTITUDE: 1700 MASL

PROCESS: Natural Yeast Inoculation

VARIETY: Red Bourbon

BREWING TIPS

• 23 grams Coffee (medium grind)

• 320 ml Water (~96°C)

  For this coffee we suggest using a ratio of 1 part coffee to 14.5 parts water, and aiming for an overall brew time of 2:10 minutes. This brew ratio is also a great starting point if you're brewing using an Aeropress, French Press (Plunger), Batch Brewer or Chemex.