Three Marks - Burundi Nemba

Flavors of pear, apricot and baked apple

These beans can be brewed as a filter or espresso.

The coffee comes from the Kayanza province in Burundi

1700 m above sea level

Red Bourbon

Washed

The project

The Nemba station is located in the Kayanza province of Burundi, where the chief agronomist oversees production

implementing Good Agricultural Practices (GAPs) and working with smallholder farmers to provide the necessary tools and determine best practices for their farms. The washing station processes more than 750 tons of cherries annually, with all more than 3,000 producers owning an average of 150 coffee trees. The station supports projects including a livestock project and Farmer Hub projects. Despite widespread coffee cultivation, the average small farmer produces a relatively small harvest of 200 to 300 kilos of cherries annually.

The coffee

Beans are processed wet under constant supervision. After floating, the higher quality beans are sorted

again by hand to remove all damaged, under-ripe and over-ripe beans. After sorting, the beans are processed into pulp within 6 hours of delivery. The coffee is fermented dry for up to 12 hours and then soaked in clean water for 12 to 24 hours. Parchment is then soaked for another 12 to 18 hours before being dried on raised beds for 2 to 3 weeks. The coffee is ground and then hand sorted by a team of hand pickers

look closely at each individual bean to ensure there are no defects. It takes a team of two hand pickers a whole day to look at one bag.