Burundi Nemba

Summary

A single-origin coffee from Burundi's Kayanza region, produced by smallholder farming families who selectively handpick cherries from approximately 200-250 trees each. The Red Bourbon variety undergoes a 36-hour fermentation using LALCAFÉ INTENSO™ yeast, followed by slow sun-drying on raised beds for two to three weeks. This results in a clean, fruit-forward profile with tasting notes of pineapple, orange zest, and floral. Roasted to a medium level and intended for filter brewing methods such as V60, French Press, Aeropress, Chemex, and Cold Brew.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Altitude

1700 m.a.s.l

Variety

Red Bourbon

Notes

Floral, Pineapple, Orange

The roaster

Andy Roasters

Based in Antwerp, Belgium, Andy Roasters is a specialty coffee roaster whose classic approach centers on light roasts—smoother, balanced, less acidic, with ric…