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Rose · Nectarine · Caramel
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Most single origins coffees offer a mild amount of fruit and sweetness. In Nemba, we can’t escape the fact that this coffee tastes like a chocolate-covered orange when the two unite. Some florals come through, mainly in the aroma, as the coffee transitions from piping hot to perfectly drinkable.
Burundi coffees often don’t get the credit they deserve, and Nemba is an exceptional balance of fresh citrus and sweet caramel. This coffee is good for someone that says, “I don’t want something too fruit-forward,” but still wants a balance of acidity and sweetness.
Nemba Cooperative with over 1,000 smallholding farmers contributions
Years of Purchase
Rose, Nectarine, Caramel
Coffee: 45 grams
Water: 540 grams
Total brew time: 4:00 minutes
Coming to our menu for the first time is Burundi Nemba. Nemba is the name of the washing/drying station. Coming from over 3,000 contributing smallholders that on average have about 150 coffee trees per family, making this year’s selection the product of many hands. The Nemba station can be found in the northern province of Kayanza. Each washing station is managed by an agronomist who oversees the implementation of good agricultural practices and provides education for both new and existing farmers. A possible speed bump most farmers hit is having access to necessary farming tools. However, by working together, they can provide them with these resources and education of soil composition, assisting with all aspects of growing, processing, and bringing coffee to market. The Nemba station has over two hundred drying tables allowing them to process a large amount each year for many farmers.
Before doing a large portion of cherry processing, all cherries are floated in small buckets as a first step to check quality. Those that are not as ripe will float to the top and be put aside, so only the mature selection will be processed for specialty grade. However, the less dense are separated and sold as B varieties, which are lower quality but still find a home. After sorting, the cherries are pulped within 6 hours of delivery, then dry fermented for up to 12 hours. They finish it up by washing in clean mountain water for 12 to 24 hours.