New to our espresso offering this week is the Burundi Nemba, with notes of chocolate, apricot, bergamot, mandarin, melon and lychee. This coffee has placed in numerous Cup of Excellence competitions and even took out the title in 2015, so you know it’s the real deal.

Nemba washing station was built in 1991 in the Nemba District of the Kayanza province of Burundi. It purchases cherry from just over 3000 farmers off 435 acres of land surrounding the washing stations. Producers are paid the local market rate, however they receive a quality premium at the end of the season to encourage only the ripest cherries are picked and delivered.

Prior to coffee being delivered to the mill, the washing station has a pre-delivery area where producers float the cherries in water, where the good fruit will sink and the bad will float. After floating and hand sorting, coffee is delivered to the mill where it is then passed through the pulper removing all skin and mucilage.

Coffee is then run through a serpentine, a moving channel of water that allows any floaters or foreign objects to float off and be discarded, it is then fermented for 12 hours before being laid out to dry. The coffee is constantly stirred throughout the day to ensure even drying, and it is covered at night to preserve heat in order to ensure drying occurs as evenly as possible.