Burundi Akeza
Balanced Profile | Light roast
Tasting Notes: Jasmine, Apple, Honey
IT ALL STARTS AT THE COFFEE FARM
Akeza coffee, named for the Kirundi word for “beautiful,” is grown by about 500 farmers in the Rango commune. Despite challenging access, JNP Coffee’s founder, Jeanine Niyonzima-Aroian, recognized the exceptional coffee cultivated with great care on small plots with volcanic soil.
To support these farmers, JNP pays premium prices and provides second payments. A significant development was the 2021 opening of a nearby, 50% woman-owned washing station. This facility, featuring advanced elements like tiled fermentation tanks for enhanced purity, allows for same-day processing, resulting in higher-quality beans and greater premiums for farmers.
Furthermore, JNP collaborates with COSA on a research initiative, equipping farmers with iPhones and solar kits to track real-time data on costs and practices. This empowers farmers with insights to make more informed decisions, ensuring the long-term sustainability and beauty of Akeza coffee.
TRACEABILITY
COUNTRY
Burundi
REGION
Butanyerera
IMPORTER
JNP
VARIETAL
Bourbon
PRODUCER
The Rango Commune (500 farmers)
MILL / WASHING STATION
Rango Commune Mill
PROCESSING
Washed
ALTITUDE
1,680 meters
PRICE TRANSPARENCY
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
86.75
/100
86.75
SCAA Cupping Score
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from October 06 to October 30 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., and Suyog M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
