Burundi Gisoko
Balanced Profile | Light roast
Tasting Notes: Red Grape, Brown Sugar, Candied Almonds
IT ALL STARTS AT THE COFFEE FARM
We’ve deeply valued working with JNP coffee over the years, and we’re so excited to share this new offering with you. During a recent Rainforest Alliance Certification training for JNP’s current partners, a group of producers approached JNP founder Jeanine with an invitation to collaborate after witnessing the incredible impact of JNP’s ongoing projects in Burundi. Their coffee amazed Jeanine, and it has amazed us too! We were delighted to learn of the prioritization of women producers in the region, with women holding positions such as Head of Quality and Head of Production.
TRACEABILITY
COUNTRY
Burundi
REGION
Cankuzo Province
IMPORTER
JNP
VARIETAL
Bourbon
PRODUCER
Several smallholder farmers
MILL / WASHING STATION
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PROCESSING
Washed
ALTITUDE
1681 meters
DID YOU KNOW
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PRICE TRANSPARENCY
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Price paid by Driftaway
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Free on Board price
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Farm Gate price
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Fair Trade price per pound
$3.87
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
This coffee is a really amazing example of the clarity and brightness possible when coffee is dried slowly and carefully. The citrus and stone fruit flavors balance out with the more traditional spice flavors of coffee from Java, making this a perfect choice for this profile.
AVERAGE CUPPING SCORE
86.25
/100
86.25
SCAA Cupping Score
15 x 60 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from April 21st to May 16th 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., Suyog M., and James 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 Anthony and 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.
