Nemba, Filter - Burundi

Nemba Station is located in the Kayanza region in northern Burundi, an area known for its high-altitude coffee and fertile soils. The station collaborates with 1,074 smallholder farmers, each cultivating an average of 150 coffee trees. Their farms sit near the Kibila Forest, an environment that plays a key role in shaping the coffee’s vibrant profile. 

This lot undergoes a controlled fermentation using LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae), developed specifically for coffee.  Selected for its reliability across different climates and altitudes, this yeast allows producers to better manage fermentation while enhancing cup quality. Compared to traditional washed processes, yeast-assisted fermentation takes longer, allowing flavours to develop more fully. During this extended time, the beans absorb beneficial metabolites, contributing to greater complexity, brighter acidity, and more pronounced floral and fruit notes.

Once fermentation is complete, the coffee is washed and sorted. The parchment is then transferred to raised drying tables, where each lot is kept strictly separated by quality. It is dried from sunrise to sunset and covered at night or during rain for 10 to 14 days. Moisture levels are closely monitored, and any defective parchment is removed to maintain quality. Full traceability is preserved throughout, ensuring precision and transparency at every stage.

This exceptional lot, fermented with experimental yeast, delivers a sweet and fruit-forward cup with juicy notes of red grape, plum, lemon curd, and cannelé. The yeast enables precise control over fermentation at any ambient temperature, amplifying the coffee’s clarity, expression, and vibrant fruit character.

• Region: Kayanza
• Country: Burundi
  
• Elevation: 1,700 masl
• Variety: Red Bourbon
• Process: Yeast Inoculated Fully Washed