We bring forth a coffee processed via yeast innoculation and from a region new to us in Kayanza, Burundi. Burundi has long been overlooked in comparison to its neighbouring East African specialty coffee producing powerhouses. However, Burundi season, for us, is becoming a more exciting prospect with an increasing level of quality being pumped out in recent years.
NEMBA PROCESSING STATION & CIMA YEAST INNOCULATION
Nemba is 1 of 13 washing stations operated by Greenco, an in-country partner working with communities to increase coffee farmer livelihoods and equality.
During the harvest season, all coffee is selectively hand picked. The cherries are then pulped within 6 hours of delivery. Once pulped, coffee is placed within concrete fermentation tanks with Cima yeast added, which is then covered and left to ferment for around 12 hours.
The Cima yeast is used to control the fermentation process and reduce the risk of spoilage micro-organisms that can generate undesirable defects. The longer fermentation time for yeast processed coffees also allows for more developed flavours. Complexity, acidity, brightness, floral and high notes and more are all boosted by the lengthened fermentation time. The cherries are then washed and dried on tables over the course of 2-3 weeks ready for shipping.
Can you taste it?
This modern technique of yeast inoculation and washed process has produced a noticeably fruitier flavoured coffee for a washed process coffee. Expect tasting notes of dark berries, negroni, passionfruit and citrus.
This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body and umph.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.