FLORAL, CRANBERRY JUICE, BROWN SUGAR
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
As Burundi’s coffee season draws to a close, we’re excited to have one last lot that is perfect for a bright spring afternoon. With a light roast, this hand-sorted coffee’s clean finish is refreshing, the perfect complement for a warm, sunny day.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Kayanza is known for growing coffee, tea and bananas, but coffee is the cream of the crop. Since Burundi finished privatizing the coffee industry in 2012, coffee growing has taken off in Kayanza and throughout the country.
The farm & mill where the coffee cherry is grown & processed.
Situated between the towns of Matongo and Buramiro, the Mpemba cooperative is quickly developing a reputation for producing highquality coffees. Although it’s just been three years since Burundi finished privatizing the coffee industry, Mpemba has already established itself as a leading co-op through its commitment and dedication. Every bean in this lot has been carefully hand-sorted, ensuring the quality of this lot.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
BURUNDI BURAMIRO is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
Varietals are named for the island they originated on, the Island of Bourbon, which is near Madagascar.