BXB | BURUNDI KAMIRA EXTRA BOLD
Extra Bold Profile | Dark roast
Tasting Notes: Baking Spices, Dark Chocolate, Cola
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 and his three sons. Pierre started the washing station after working for more than 10 years in other washing stations in Burundi. Nkanda works with around 2500 farmers from the entire province of Ngozi.
They separated the coffee grown by the community of Kamira to highlight that microclimate and specific taste profile. [new paragraph] This is the second year we’ve roasted coffee from the Nkanda group of farmers. Last year's lot was from the community of Nyarugati, which is about 2.5 miles (or 4 km) from Kamira.
1720 - 1900 meters
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?
Why Extra Bold? We love our Bold profile, but some have asked for a coffee that's even bolder. In response to this, we decided it's time to explore darker roasts. For this first Extra Bold, we selected the Kamira from Burundi - you might remember the Kamira as the Fruity profile last month: at a light roast it’s a very floral and fruity coffee, but roasted much darker, we cover up the fruity flavors and develop some really cool flavors of roast: it’s got an aroma of baking spices like cinnamon and nutmeg, and it tastes like dark chocolate and cola.
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 20th June to 14th July 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.