BNW | Burundi Kayanaza Nkanda Washing Station Lot #1
Balanced Profile | Light-medium roast
Tasting Notes: Honey, Dried Fruit, Chocolate
IT ALL STARTS AT THE COFFEE FARM
Grown and harvested by several smallholder farmers in northwestern Burundi, this coffee was delivered to Nkanda washing station after harvest. Nkanda is run by Pierre Nzeyimana and his three sons - Pierre started Nkanda after working for more than 10 years in other washing stations in Burundi.
TRACEABILITY
COUNTRY
Burundi
PRODUCER
Various smallholders
REGION
Kayanza
VARIETAL
Bourbon
PROCESSING
Washed
ALTITUDE
1729 - 1900 meters
IMPORTER
Homage
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 TRANSPARENCY
$4.75
Price paid by Driftaway
$3.62
Fair Trade price per pound
$2.22
Coffee C-Market price per pound
$0.05
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?
There was so much good coffee from Nkanda this year, that we couldn’t choose just one! The first lot, Nyankurazo, was featured in June as the Fruity profile. Our Lead Roaster Ian really wanted to try this lot as the Balanced profile, roasting it a little deeper to get a more sugary and chocolatey version of the “candied fruit” flavor profile that is common to these coffees. The result is a lovely coffee with medium acidity and honey-like sweetness.
AVERAGE CUPPING SCORE
86.5
/100
86.5
SCAA Cupping Score
8 x 60 kg
Bags purchased
3 years
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 27th February to 23rd March 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 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.
View other posts about how to make better coffee at home on our blog Coffeecademy.
