Burundi may be a newcomer to the ranks of specialty coffees, but the flavor profiles have made it an instant hit. Delicate, floral, citric, and sweet, these coffees fit nicely into the East African archetype. This green coffee from Nyamaso washing station is a classic example.
Ripe deep stone fruits like cherry and plum give way to the juicy citric acidity, and silky smooth body. The type of coffee that really develops in your cup as you drink it.
At the Nyamaso washing station, they collect cherry from small holder farmers who have about 200 coffee trees on average. Once collected the coffee cherries are floated, before being de-pulped and fermented for around 12 hours. After fermentation the coffee is washed with clean water, and then dried on raised beds for two to three weeks.
For payment, the small holder farmers are payed upon delivery cherry, and then once the coffee has been processed and sold they receive a second payment based on quality. This requires that all lots be traced carefully, and encourages care in cherry selection and processing. At the end of the harvest year, farmers are paid a dividend based on the group's retained earnings.