BURUNDI — DRY PROCESS NATURAL | NEMBA
This naturally processed Nemba delivers a concentrated fruit sweetness framed by silky body and layered complexity. The sun-dried cherries emphasize ripe red-fruit flavors—strawberry and black cherry—while careful fermentation and drying bring forward secondary notes of panela and cocoa nib. Acidity is lively but refined, lending clarity to the cup without disrupting the soft, syrupy mouthfeel. The finish is persistent and sweet, with a subtle florality and caramelized sugar that invites another sip.
Tasting Notes
Ripe strawberry, natural dried peaches, goji berry, black cherry, cocoa nib, panela sugar, and a long honeyed finish with bright, delicate acidity.
Brew Recommendations
Espresso: Fine grind, puck yield ~18–22 g, 25–30 seconds to highlight chocolate and caramel layers.
Pour-over (V60 / Kalita): 16–18 g coffee per 250 g water, 92–96°C, 2:30–3:00 total brew time to accentuate clarity and fruit.
Aeropress: 16 g / 200 g, inverted method, 1:30–2:00 steep, medium grind for a syrupy, concentrated cup.
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for best expression.
Origin Story
Nemba sits in the high plains of northern Burundi, Kayanza Province, where cooperative-driven quality initiatives and careful post-harvest handling have elevated natural-process coffees from the region. This lot reflects the skill of smallholder farmers who sort and dry cherries with attention to ripeness and fermentation—resulting in a cup that balances vivid fruit sweetness with nuanced chocolate and sugar cane notes.
BURUNDI — DRY PROCESS NATURAL | NEMBA
This naturally processed Nemba delivers a concentrated fruit sweetness framed by silky body and layered complexity. The sun-dried cherries emphasize ripe red-fruit flavors—strawberry and black cherry—while careful fermentation and drying bring forward secondary notes of panela and cocoa nib. Acidity is lively but refined, lending clarity to the cup without disrupting the soft, syrupy mouthfeel. The finish is persistent and sweet, with a subtle florality and caramelized sugar that invites another sip.
Tasting Notes
Ripe strawberry, natural dried peaches, goji berry, black cherry, cocoa nib, panela sugar, and a long honeyed finish with bright, delicate acidity.
Brew Recommendations
Espresso: Fine grind, puck yield ~18–22 g, 25–30 seconds to highlight chocolate and caramel layers.
Pour-over (V60 / Kalita): 16–18 g coffee per 250 g water, 92–96°C, 2:30–3:00 total brew time to accentuate clarity and fruit.
Aeropress: 16 g / 200 g, inverted method, 1:30–2:00 steep, medium grind for a syrupy, concentrated cup.
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for best expression.
Origin Story
Nemba sits in the high plains of northern Burundi, Kayanza Province, where cooperative-driven quality initiatives and careful post-harvest handling have elevated natural-process coffees from the region. This lot reflects the skill of smallholder farmers who sort and dry cherries with attention to ripeness and fermentation—resulting in a cup that balances vivid fruit sweetness with nuanced chocolate and sugar cane notes.
