BNY | BURUNDI NYARUGATI
Profile#1 Fruity | Light roast
Tasting Notes: Floral, Peach, Orange
IT ALL STARTS AT THE COFFEE FARM
Pierre Nzeyimana and his three sons run the Nkanda washing station in the Ngozi region on the western border of Burundi. This coffee is a micro lot from a single day’s harvest delivered to the Nkanda washing station. Ngozi province of Burundi is home to some 2500 smallholder farmers who contribute to the Nkanda washing station which is located in the Tanagara commune. Pierre Nzeyamana started the washing station after working for more than 10 years in other washing stations in Burundi. In Burundi, the traditional method of processing coffee after harvest is different from other neighboring countries. Coffee from Burundi is typically allowed to rest for up to 36 hours in two sessions known as double-fermentation.
Nkanda Washing Station
DID YOU KNOW
This coffee comes to us via a direct partnership with Homage Coffee Source. Jake and Keaton from Homage have been our partners for over 3 years sourcing some of the best Burundian and Ugandan coffees we have tasted. We’re eager to continue working with them!
Price paid by Driftaway (per pound avg. across Feb 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,079 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This month in the Fruity profile we are offering a coffee from the Ngozi region on the western border of Burundi. This coffee is a micro lot from a single day’s harvest delivered to the Nkanda washing station.
AVERAGE CUPPING SCORE
SCAA Cupping Score
20 x 60 kg
Length of producer relationship
50% (since 2019)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Feb 2 to Feb 23, 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 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 twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. 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.