• Description
  • Specs
  • VARIETY: Red Bourbon
    ALTITUDE: 1700 masl
    PROCESS: Natural
    HARVEST: July 2020
    NOTES: Blood Orange, Maple Syrup, Pink Grapefruit

    CUPPING NOTES
    A coffee with a very wild profile. Many fruits of the forest in fragrance. Notes of pink grapefruit and blood orange in the aroma. A very juicy body together with a honeyed citric acidity and a very sweet and unctuous aftertaste that reminds us of maple syrup.

    HISTORY
    The Nemba washing station is located in Kayanza province. There are different points within the area where cherries are delivered of more than 3,000 small producers. At each collection point, there is an agronomist in charge of teaching good cultivation, care and harvest practices to each of the producing families. The washing station is also in charge of providing organic fertilizers derived from the compost of the coffee cherry. In addition, the washing station has a “nursery” for coffee trees, small coffee trees ready to be planted by these families in case they want to renovate their small farm. Each one of these families owns approximately 250 coffee trees on their small piece of land, which means that they produce between 200 and 300 kilos of coffee cherries per year.

    The process of this batch consists of the selection of the ripest cherries at harvest and then a manual selection in the washing station where the defective or damaged cherries are separated. An additional selection is then made by floating in the water, where the less dense cherries (float) are separated from the denser (do not float). Once this selection is finished, they are taken to African beds where they are placed in thin layers of cherries and stirred every day until the desired humidity level is reached.

    RECIPE
    We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.

    Our method: V60
    Our grinder: EK43
    Our water: Osmotized, 93ppm

    We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.

  • Quantity: 250g

Customer Reviews

Based on 1 review
0%
(0)
0%
(0)
100%
(1)
0%
(0)
0%
(0)
M
M.H.
Unsure

First of all I love Burundi filter’s. It’s one of my favourite regions for filter, so I’ve had a fair few. Unfortunately on this occasion Nomad didn’t quite hit it, I’m not sure if it’s cause the beans were roasted a bit before by the time it got to Canada (suspect not) or whether it was just not roasted to my liking on the day. I’m hoping this was a one-off but have tried it on my Origami and Chemex and call only give it a 2.5 out of 5.

Customer Reviews

Based on 1 review
0%
(0)
0%
(0)
100%
(1)
0%
(0)
0%
(0)
M
M.H.
Unsure

First of all I love Burundi filter’s. It’s one of my favourite regions for filter, so I’ve had a fair few. Unfortunately on this occasion Nomad didn’t quite hit it, I’m not sure if it’s cause the beans were roasted a bit before by the time it got to Canada (suspect not) or whether it was just not roasted to my liking on the day. I’m hoping this was a one-off but have tried it on my Origami and Chemex and call only give it a 2.5 out of 5.

x