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Tasting Notes: Mild cocoa and almond base with a sugared pineapple sweet finish.
Burundi is very trendy at the moment in the speciality coffee world so we thought you’d like to see what all the fuss is about. This is a very drinkable coffee!
Varietal: Red Bourbon (70%), Jackson (bourbon sub-varietal) (30%)
Location: Kayanza province, N Burundi, about 25 km S of Kayanza town
Exporter: Ikawa Nziza
Soil: Red volcanic deep soils, alluvial loams
Season: 2014 crop (Harvested Apr-Jul)
Altitude: 1600-1800 metres above sea level
Rainfall: Average 1200mm
Temperature: 17 – 24°C
The Coffee Farmers
There are 202 coffee farming families that make up the Codemu co-operative from the Musema commune. Codemu was set up in 2008 as an independent co-operative, where the farmers live on the hills of Musema, Shembati, Kigume, and Mugumya.
The Coffee Processing
The ripe coffee cherries are delivered to mill at Musema, where they are graded, sorted, de-pulped (Penagos UCBE500 de-pulper) and fermented underwater for 12-18 hours.
The parchment is then rinsed thoroughly, sorted in washing channels, and then placed onto raised African drying tables, with initial hand sorting of parchment taking place under shade. The drying usually lasts for up to 2-3 weeks until the moisture level reaches 11%.
It is then turned by hand at regular intervals with the raised beds allowing for air circulation around and under the coffee.
This Burundi coffee was stored for a few months in parchment, and then it was milled at the new Ikawa Nziza mill just outside of Ngozi town (at an altitude significantly higher than every other dry mill in Burundi, which are all at 750m in Bujumbura). Once milled and sorted, the green coffee was packed into Grain Pro bags and stored at this altitude before being trucked to port for sailing across to Beanify.
This is the 15+ grade coffee (classed as an AB elsewhere in East Africa).