IT ALL STARTS AT THE COFFEE FARM
This coffee was grown and harvested by several smallholder farmers within the Kamira community on the western border of Burundi. It was processed at the Nkanda washing station, which is run by Pierre Nzeyimana (pictured right) and his three sons. Pierre started the washing station after working for more than 10 years in other washing stations in Burundi. Just over 1,200 farmers from the commune of Tangara contribute to the Nkanda washing station.
Kamira community, Tangara Commune
1720 - 1900 masl
DID YOU KNOW
The original inhabitants of present-day Burundi belonged to three tribes, the Tutsi, Hutu and Twa, who occupied the land and began the formation of the country 500 years ago.
Price paid by Driftaway (per pound avg. across this months coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,068 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?
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. This additional rest before drying adds to this coffee's fruit flavors and sparkling acidity.
AVERAGE CUPPING SCORE
SCAA Cupping Score
25 x 60 kg
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 23rd May to 16th June in Long Island City, Queens. We typically 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
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.