Burundi Nemba Yeast Washed

This Oro yeast-inoculated Fully washed lot uses specially-formulated yeasts to promote the creation of delicious flavors during fermentation. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.

Nemba uses a monitoring system to ensure traceability all along the production and processing chain. All 1,074 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.

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

After sorting, cherry is pulped within 6 hours of delivery. During pulping, cherry is separated in to high- and low-grade by density on a Mackinon 3-disc pulper outfitted with an additional separation disk.  Once pulped, coffee is placed in Epoxy-coated, concrete fermentation tanks. Intenso yeast purchased from the French company Lalcafe is added to the tanks. The coffee is left to ferment in this environment for approximately 96 hours.