BNN | Burundi Ngozi Nyankurazo
Fruity Profile | Light roast
Tasting Notes: Cinnamon, Rhubarb, Caramel
IT ALL STARTS AT THE COFFEE FARM
This coffee was grown and harvested by several farmers within the Nyankurazo community in northern Burundi, on the border with Rwanda. It was processed at the Nkanda washing station, which is run by Pierre Nzeyimana and his three sons. Pierre started the washing station after working for more than 10 years in other washing stations in Burundi, and now just over 1,200 farmers from the commune of Tangara contribute to Nkanda.
In Burundi, the traditional method of processing coffee after harvest is different from other neighboring countries. Coffee is typically allowed to rest for up to 36 hours in two sessions known as double-fermentation: 12 - 18 hours dry followed by 12 - 18 hours wet. This additional rest before drying adds to this coffee's fruit flavors and sparkling acidity. It is then dried on raised tables for 15 to 20 days.
1253 smallholder farmers from the Nyankurazo community
1729 - 1900 meters
DID YOU KNOW
Ngozi stands for "blessing" in the Kirundi language. Also known as Rundi, it is a Bantu language spoken by some 9 million people in Burundi.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,070 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This is the third year in a row that we’ve roasted coffee processed at the Nkanda washing station in Ngozi, and it’s as juicy and sweet as ever! Pierre and sons separated the coffee grown by the community of Nyankurazo to highlight that microclimate and specific taste profile.
AVERAGE CUPPING SCORE
SCAA Cupping Score
20 x 60 kg
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 22nd May to 15th June 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.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. 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 Dave and Trae, 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.