Nkanda

Summary

Nkanda coffee from the Ngozi region of Burundi, grown at 1700-2200 meters altitude. Produced at the Nkanda washing station, this Red Bourbon variety undergoes a washed process with a double fermentation method (12 hours wet fermentation followed by 12 hours in cement tanks, then dried on raised beds for 20-25 days). The cup profile is bright and clean with notes of persimmon, oolong, apricot, dried cherry, and citrus, displaying a clear distinction of acidity and sweetness with a tea-like character.

Details

Format

Bean

Decaffeinated

No

Altitude

1700 - 2200 m.a.s.l

Variety

Red Bourbon

Notes

Apricot, Oolong, Persimmon

The roaster

Flower Child

Flower Child Coffee is a specialty coffee roaster based in Oakland, California. They describe themselves as a limited release coffee project focused on sourcin…