Burundi, Cumba

Last year we picked up a green coffee sample from Nkanda Washing Station in Burundi, second hand. It was one of the most fantastic coffees I ever tasted! Unfortunately the full crop had already been spoken for. And, let me tell you, it has been a personal exercise in patience waiting a year for the next crop to come in. I'm so excited to offer this washed coffee from the Cumba community, which we picked from Homage Coffee Source. Expect a dominant flavor of lemon curd, and the peachy-ness really comes across on pour over. We were thrilled to add it to our roster of Modern coffees.

FLAVOR: Peach, Lemon Curd

BODY: Medium Bodied

ROAST LEVEL: Medium

This coffee was cultivated in the highlands of the Ngozi region of Burundi, at altitudes between 1600 and 2000 meters. Ngozi has hard, rocky, laterite soil which often yields coffees with a juicy body, cola and cocoa sweetness, stone fruit and citric acidity. This Red Bourbon varietal was acquired from smallholding farmers and processed at the Nkanda Washing Station. The team there conducted a fully washed processing and sun-dried the green coffee on raised tables for 2-3 weeks. Nkanda Washing Station organizes coffee into lots based on the micro-climate where it was grown - our roast originates from small farmers in the Cumba community.

ORIGIN: Tangara Commune, Ngozi Province

FARM: Small Holders & Nkanda Washing Station

ALTITUDE: 1720-1900 MASL

VARIETY: Red Bourbon

PRODUCTION METHOD: Washed