Washed process Bourbon, Jackson, Mibirizi
Flavour: rich chocolate, green grape, soft florals
Body:
Acidity:
Emmanuel Ngendakumana manages the washing station in the Rama village of Kayanza, Burundi. This washing station is particularly driven to produce quality. After harvesting, the coffee is depulped the same day and fermented underwater for 18–24 hours. Then the coffee is washed and spread out to dry on raised beds for an average of 20 days, weather conditional.
Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling.
Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post- harvest processing of day lots to create different offerings.
 
Sourcing and ingredients
100%
Bourbon,
Jackson,
and
Mibirizi
coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.
Country grade: Unknown
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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.
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Producer
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Various Smallholder Farmers
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Country
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Burundi
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Region
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Rama, Buyenzi, Kayanza
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Altitude
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1580m above sea level
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Varietals
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Bourbon,
Jackson,
and
Mibirizi
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Process
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Washed
-
Harvested
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July 2019
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Body
-
Medium
-
Acidity
-
Bright
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Tasting notes
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Rich chocolate, green grape, soft florals
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Roast style
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Omni (filter + espresso)