Nemba 200g

In stock
Stock:
Nemba 200g
Packaging
Roasting profile
Country
11

Country: Burundi
Region: Kayanza
Farm: Nemba washing station
Farmer: 3,110+ smallholder farmers working with Greenco Coffee
Varietal: Red Bourbon
Altitude: 1,700 m
Process: Fully Washed
In our opinion: Brittle, Orange, Grape

Details

About this coffee

Nemba station is located in the northern province of Kayanza. The lead agronomist oversees the implementation of Good Agricultural Practices (GAPs) and farmer education. They collaborate with the producers to ensure they have access to the necessary farming tools. The agronomist also helps farmers determine and implement the practices best suited to the specific growing conditions of their farming plots.

 

Nemba uses a monitoring system to ensure traceability all along the production and processing chain. All 3,000+ producers are smallholders who own an average of 150 coffee trees. The farmers delivering cherry to Nemba are all located around 1,700+ meters above sea level, near the Kibila forest. The washing station has over 200 drying tables and can process up to 750 metric tons of cherry annually.

 

The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.

 

Cultivation

Many trees in Burundi are Red Bourbon. Because of the increasingly small size of coffee plantings, aging rootstock is a very big issue in Burundi. Many farmers have trees that are over 50 years old, but with small plots to farm, it is difficult to justify taking trees entirely out of production for the 3-4 years it will take new plantings tobegin to yield. In order to encourage farmers to renovate their plantings, Bugestal purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries and sells the seedlings to farmers at or below cost. At the washing station, farmers can also get organic fertilizer derived from composted coffee pulp.

Despite the ubiquity of coffee growing in Burundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.

 

Harvest & Post-Harvest

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.

Quality assurance begins as soon as farmers deliver their cherry. Cherries is wet-processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking are all closely monitored. All cherry is floated in small buckets as a first step to check quality. Greenco still purchases floaters (damaged, underripe, etc) but immediately separates the two qualities and only markets floaters as B-quality cherry. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries.

After sorting, cherry is pulped within 6 hours of delivery. The coffee is then dry fermented for up to 12 hours and then washed in clean mountain water for 12 to 24 hours.

Parchment is then soaked for an additional 12-18 hours before being dried on raised beds for 2 to 3 weeks.

Info
Roasting profile
Espresso
Article No.
OE94E
Weight
200 g/pcs
Similar products