From Hundred House Coffee:
Most of the coffee varieties found in Burundi are Bourbon or Bourbon derivatives, making Burundian coffee known for its intense body and sweetness. The high altitudes contribute to often a more nuanced acidity supporting the sweetness and body.
Nyabihanga is a collection point for cherry from the surrounding farmers, in the Provence of Kayanza. The washing station owner appoints sights where farmers can bring their coffee instead of travelling with heavy bags of cherry to the washing station. They are paid for the cherry on sight and it is then taken by truck to the washing station. This lot is processed at Buziraguhindwa washing station. The producer separates the coffees both by area and date of picking until it is cupped and approved, they also float and handsort cherries for all premium lots.
At this station, the coffee is depulped and “dry fermented” up to 12 hours before being fully washed with clean mountain water from 12 to 24 hours. This initial water introduction stops the fermentation process if any sugars should remain on the parchment after the dry fermentation. The coffee is then floated down water channels to separate beans by density, then finally the beans are soaked again for an additional 12 to 18 hours before being dried in parchment on raised beds.
The result is a coffee with great flavour intensity and brightness, and a round mouthfeel.
Altitude: 1900 MASL
Farm/Coop: Nyabihanga Co-op
Great for: Aeropress, Cafetiere, Filter
Origin: Africa/Burundi - Kayanza region
Tasting Notes: Citrus fruit, Berry flavours, Floral
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