Burundi Nemba Oro™ Yeast: Sample Coffee Roasters

Burundi
Nemba
Oro™ Yeast

Yeast inoculated (ORO™) + fully washed process Red Bourbon

Flavour: rhubarb, vanilla, dragon fruit

Body: Acidity:

Nemba station lies in the northern province of Kayanza. The lead agronomist oversees the implementation of Good Agricultural Practices (GAPs) and farmer education. They collaborate with producers to ensure they have access to the necessary farming tools. The agronomist also helps farmers determine and implement the practices best suited to the specific growing conditions of their farming plots.

Nemba uses a monitoring system to ensure traceability all along the production and processing chain. All 1,074 producers are smallholders who own an average of 150 coffee trees. The farmers delivering cherry to Nemba are all located around 1,700+ meters above sea level, near the Kibila forest. The washing station has over 200 drying tables and can process up to 750 metric tons of cherry annually.

The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.

Yeast Inoculation

LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperatures means it is equally suited for use across most altitudes. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee.

The longer fermentation time for yeast-processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.

After fermentation is completed, coffee is run through washing and grading canals. In total, the channel separates beans into seven grades according to density. After washing, parchment is poured onto wooden trays or nylon bags and carried to the drying tables, each in its separate quality group. Each tray and nylon bag of parchment keeps its traceability tag with all info.

Parchment is laid on raised beds to dry. While drying, parchment is repeatedly sorted and sifted to ensure even drying. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. If the weather conditions are good, the parchment takes on average 10 to 14 days to dry. The moisture level is carefully monitored and any parchment with visual defects is removed.

Once dry, the parchment coffee is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process.

Sourcing and ingredients

100% Red Bourbon coffee beans, provided by Sucafina and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: 1,074 Smallholder Farmers Working With Greenco Coffee
Farm/Coop: Nemba Washing Station
Country: Burundi
Region: Kayanza
Altitude: 1700m above sea level
Varietals: Red Bourbon
Process: yeast inoculated (ORO™) + fully washed
Harvested: July 2024
Body
Acidity
Tasting notes: Rhubarb, vanilla, dragon fruit
Roast style: Omni (filter + espresso)

Varietals

Red Bourbon varietal

The location

Coffee from Burundi

Coffee first arrived in Burundi in the 1920s while the country was still under Belgian colonial rule. Since the civil war in 1993 Burundi has placed a great importance on growing the coffee industry and the flow on effects that will have on the country’s economy.

The Kayanza region of Burundi

Northern region near the Rwandan border

Farm processes

Yeast Inoculated (Oro™) + Fully Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.