The aroma is very sweet, with notes of dried fruit such as dried apricots. These notes are very characteristic of the Washed coffees that we love so much. You can also detect hints of honey and floral notes of white flowers. It has a mellow acidity and a silky body. The aftertaste is long and pleasant, leaving a honey-like, sweet sensation in the mouth.
The Washed station, located in the northern province of Kayanza, Burundi, is a key hub 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 necessary to optimize their crops. The station has over 200 drying tables and has the capacity to process up to 750 metric tons of cherries per year.
In addition, Nemba participates in various community support projects, including livestock breeding initiatives and programs focused on strengthening cooperatives and improving agricultural yields. These actions not only improve coffee quality but also contribute to the sustainable development of the local community.
Process
Ripe cherries are harvested and undergo a Washed process. After pulping, the beans are fermented to remove residual mucilage and then washed with clean water. They are subsequently dried on raised beds under the sun, allowing for optimal air circulation that ensures uniform drying and preserves the coffee’s sensory attributes.
When replicating this recipe, there are various factors that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, or the water. It’s important to keep in mind that all these factors can play a role, and you may need to make small adjustments when replicating it.
Method: OREA V4
Grinder: Fellow Ode al número 6II
Filter paper: Sibarist Fast
Recommended mineral water: Lanjarón
We used 20 grams of coffee per 270 ml of water at a temperature of 94°C
Pours:
First pour: 70 ml.
At 0:35, second pour up to 140 ml.
At 1:10, third pour up to 220 ml.
At 1:45, final pour up to 270 ml.
Total time: 2:11
Result: TDS 1.50% | Extraction 20.59%
