- Origin: Burundi
- Region: Kayanza
- Town: Kayanza
- Farmer: Musa Aba Lulesa
- Crop: 2020
- Altitude: 1700-1800m
- Variety: Red Bourbon
- Processing: Natural
A note from our supplier, Sucafina:
Nemba washing station lies in the northern province of Kayanza. Each washing station is managed and lead by an agronomist. This agronomist oversees the implementation of good agricultural practice and farmer education. The agronomist also helps farmers determine and implement the practices best suited to the specific growing conditions of their farming plots.
Nemba washing station uses a monitoring system to ensure traceability all along the production and processing chain. All 3,000+ producers are smallholders who own an average of 150 coffee trees. The farms delivering cherry to Nemba are all located around 1700 metres above sea level, near the Kibila forest. At the washing station, farmers can also get organic fertilizer from composted coffee pulp.
All coffee trees in Burundi are Red Bourbon, which is tightly controlled by the government for reasons of quality. Despite the ubiquity of coffee growing in Burundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each trees yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.
During the harvest season, all coffee is selectively hand-picked. Since most families only have 200 to 250 trees, and harvesting is done almost entirely by the family, Greenco knows that even small distances can be time consuming and expensive to travel for smallholder farmers, and they know that receiving cherry immediately after harvest is crucial to quality. Therefore, smallholders can bring their cherries either directly to a central washing station (CWS) or to one of the 10-15 collection sites situated throughout growing areas.
Quality assurance begins as soon as farmers deliver their cherry. Cherries are wet processed under constant supervision. The pulping, fermentation time, washing, grading in the channels and a final soaking is closely monitored. After sorting, the beans are then transported directly to the drying tables where they will dry slowly for 3-4 weeks. Cherry is laid out in a single layer. On the table, the beans are dried to 11.5%. The coffee is milled and then hand sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. It takes a team of two hand-pickers a full day to look over a single bag.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.