Nemba

Ripe cherries are harvested and undergo a Washed process. After pulping, the beans are fermented to remove any remaining mucilage and then washed with clean water. They are then dried on raised beds in the sun, allowing for optimal air circulation that ensures uniform drying and preserves the coffee’s sensory attributes.

The Washed station, located in the northern province of Kayanza, Burundi, is a key center for the production of high-quality coffee. It receives coffee cherries from 1,074 smallholder farmers, each with an average of 150 coffee trees, grown at altitudes above 1,700 meters above sea level, near the Kibila Forest.

Under the supervision of a lead agronomist, Nemba implements Good Agricultural Practices (GAPs) and farmer education programs, ensuring that producers have access to the tools and knowledge needed to optimize their crops. The station has more than 200 drying tables and has the capacity to process up to 750 metric tons of coffee cherries per year.

In addition, Nemba participates in various community support projects, including livestock-raising initiatives and programs focused on strengthening cooperatives and improving agricultural yields. These efforts not only improve coffee quality but also contribute to the sustainable development of the local community.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.