GRAPEFRUIT, NUTMEG, CHOCOLATE
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.
Our Fruity Profile, which is a lighter roast, brings out the grapefruit, nutmeg and chocolate notes of this coffee.
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.
GABRIEL CONGERA AND JEAN CLÉMENT BIRABEREYE
This coffee was grown by Gabriel Congera and processed by Jean Clément Birabereye. Gabriel manages a 2-hectare (about 5 acre) farm, on which coffee is grown along with beans, bananas, cabbage and cassava.Hean runs a wet mill, where he ferments coffee for 13 hours and then lets it dry for 20 to 22 days.
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)
This selection 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.
Bourbon is one of the two oldest coffee varietals. (Typica is the other.)