Burundi is a country in the tropics of Africa from which very interesting coffees come. It is also gaining ground as a Specialty coffee maker, offering the user a better coffee experience.
FARM / MILL: ETS Nduwayezu
HEIGHT: 1785 m above sea level
FLAVOR PROFILE: Delicate lemon, Dark chocolate, Caramel
ART OF PRODUCTION:
Ripe cherries are delivered by the surrounding farmers to the mill, where they are sorted. They choose only ideally ripe coffee cherries. The cherries are then pitted and fermented for 12 to 18 hours. After fermentation, these are removed. the sweet mucus that surrounds the coffee cherry. The next step is to dry the coffee beans on African beds. This takes about 12 to 15 days, depending on the weather. The grains turn every day. Burundi lies in the tropics, where the weather is very changeable. At maximum heat during the day, the grains are covered to protect them from heat, at night they are covered to protect it from moisture. When the coffee beans reach the desired level of dryness, prepare them for the trip.
Burundi is known for its coffee regions. Ikawa Nziza is part of the Nziza region, where coffee beans are sorted and processed. It is located at an altitude of 1750m, in the north of Burundi. The Nziza region is positioned between the cities of Ngozi, Muyinga and Kirundo. The area is known for its coffee and tea production. Coffee from Burundi is similar in character to that from Rwanda. They are distinguished by the delicate aroma of citrus, tartaric acid, fruit sugars and pleasant aromas.
Still don’t know why to order Specialty coffee? Read our blog and you will find out why the coffee from our roastery is different from commercial providers-> WHY SPECIALTY COFFEE?
If you are interested in more about coffees from Burundi, we recommend reading this blog-> Burundian Coffee