Burundi Kayanza Matongo - Cold Brew
Cold Brew Bright Profile | Light roast
Tasting Notes: Mango, Pineapple, Juicy
IT ALL STARTS AT THE COFFEE FARM
Burundi is a small, land-locked East African country, bounded by Rwanda to the north, Tanzania to the east and south, Lake Tanganyika to the southwest, and the Democratic Republic of the Congo to the west. Moving from its western border, away from the eastern flank of the Western Rift Valley, elevations climb steadily, reaching 2675 meters in the Kayanza province, where this coffee was grown and processed.
Matongo is the name of the commune, or district, around which 500 women farmers grew and harvested the coffee cherries, and is also the name for the processing station where the cherries were brought to be washed, dried and prepared for shipping to roasters around the world.
Coffee farms in Burundi are typically small, often less than one hectare (2.5 acres) each, with just a hundred trees or so. As a result, a daily lot of 25 60kg bags of coffee beans can come from hundreds of different growers. The main harvest usually begins slowly in March, peaks around May (depending on altitude and weather conditions), and finishes in July.
We purchased this coffee from Jeanine Niyonzima, founder of importing company JNP Coffee - we've also roasted JNP's Turihamwe for the past two years, a major component in our She Roars blend! JNP offers training to all farmers at every wet mill they are partnered with, supported by their own team members. They work hand in hand at the wet mill and extend all the way to the dry mills and export stages, with their primary focus being enhancing the quality of production overall. This coffee in particular won first place in the 2013 Cup of Excellence competition.
One of JNP Coffee's renowned initiatives is the Dushime® program, their Second Payment Day. The JNP Coffee team visits the farmers before each harvest, providing cash incentives based on the previous harvest's quality and the global market response. The second payment serves as a significant motivator, encouraging farmers to prioritize quality control. They have recently achieved a milestone of collectively paying half a million dollars in second payments since inception. In fact, farmers from Matongo were among the first to benefit from the Dushime® program for farmers.
Hand sorting of dried coffee beans
Coffee beans drying on raised beds
Coffee being weighed and bagged at mill
Jeanine, center, walking down hill at Matongo
TRACEABILITY
PRODUCER
500 smallholder women producers
MILL / WASHING STATION
Matongo
PROCESSING
Washed
ALTITUDE
1900 meters
DID YOU KNOW
JNP is currently pursuing Rainforest Alliance certification for these farms and the mill, and will soon be launching a coffee academy in the area to provide education to youth in coffee, with plans to initiate it before the end of 2024.
PRICE TRANSPARENCY
$5.15
Price paid by Driftaway
$4.13
Free on Board price
$2.65
Farm Gate price
$2.28
Fair Trade price per pound
$2.08
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,058 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?
It's been important for us at Driftaway to prioritize women farmers as we search the world for delicious coffees. Women make up 70% of the workforce in coffee, yet systematically have lower access to resources like land, credit and just plain information.
We were looking for a coffee that fit into the Bright profile, and reaching out to Jeanine at JNP was a no-brainer. The coffees we roast from JNP are consistently bright, fruity and delicious. We admire the work that JNP has done with their training programs as well as the second payment Dushime® program.
AVERAGE CUPPING SCORE
86.5
/100
86.5
SCAA Cupping Score
12 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 June 17th to July 12th 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 James M. 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 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.