This natural from Nemba Station has very high density for a natural, which might require a bit more heat during roasting. At light roasts, the bright pineapple acidity and grapefruit notes will be prevalent, while at roast levels closer to medium the sweeter berry-forward notes will shine. Like many washed coffees from Burundi, this natural is also very versatile and can be roasted to meet each personal preference!
including a goat and pig project, Farmer Hub, strengthening cooperatives and distributing fertilizer and coffee trees to local growers.
The farms delivering cherry to Nemba are all located around 1,700+ meters above sea level, near the Kibila forest. The washing station has over two hundred drying tables and can process up to 750 metric tons of coffee cherries annually.
Despite the ubiquity of coffee growing in Burundi, each smallholder produces a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.
After sorting, cherry is pulped within 6 hours of delivery. The machinery can process up to 3 tons of cherries per hour. During pulping, cherry is separated into high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk. The coffee is then dry fermented for up to 12 hours and then washed in clean mountain water for 12 to 24 hours.
Parchment is then soaked for an additional 12-18 hours before being dried on raised beds for 2 to 3 weeks.