Coffee Profiles
BURUNDI PREMIUM GRADE/FULLY WASHED/SCREEN 15+
Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / FW / Screen 15+
Country of Origin: Burundi
Region: Kavugangoma, Muyinga Province
Altitude: 1650 – 2000m
Water: Gravity water, clean and filtered naturally
Soil: Volcanic - soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp and livestock compost)
Varietal: Bourbon
Harvest Period: March - June (depends on rainfall)
Processing Station: Kavugangoma, Mwakiro
Process: Fully Washed, Double Fermentation (12 hours wet and 12 hours dry) → 24 hours soaking → 6 hours shed-dry → 12 – 18 days of thorough drying. This is a unique method of processing and usually delivers a very clean, bright, fruity and floral profile.
Visual: Bright green colour. Uniform-sized beans.
Cupping Notes: Great intensity, and complexity with strong red fruit, citrus, pepper, and root beer flavors with a lively acidity, floral and a silky body.
Cupping Scores: 84-87
Moisture: 10.5 - 11.5%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg
BURUNDI NATURAL COFFEE PROFILE
Description: Burundi Single Origin, Arabica Green Coffee Beans / SHB / Screen 15+
Country of Origin: Burundi
Region: Munkaze, Kayanza Province
Altitude: 1600 – 1800m
Soil: Volcanic – soil that is rich in nutrients such as nitrogen, which coffee plants need, and tends to hold water well.
Fertiliser: Organic (coffee cherry pulp, and livestock compost)
Varietal: Bourbon
Harvest Period: March - June (depends on rainfall)
Processing Station: Kavugangoma. Mwakiro (Muyinga Province)
Process: No machine intervention at the washing (processing) station. After cherries are weighed and sorted (floaters removed), they are placed on raised beds. The cherries are left to dry naturally for an average of 20 – 30 days. Cherries are intermittently agitated and inverted by hand, to prevent mold and fungal growth, and for uniform drying. The dried cherries are then taken to the milling factory where it is hulled (dried cherry skin and parchment removed) and graded for export purposes.
Visual: Primarily green, with typical yellowish-brown colour beans in between. Notable size variations.
Aroma: Characteristic winey, fermented fruit aroma.
Cupping Notes: Bright, sweet, distinct grape, fruity, blackberry notes with a satin full body texture.
Cupping Scores: 83-87
Moisture: 10.5 - 11.0%
Packaging: Grain-pro inner and jute bag outer
Bag Weight: 60kg