Trigger - Burundi Nemba Yeast Inoculated Washed Filter 250 g

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About this coffee

Country: Burundi Region: Kayanza Farm : Greenco Coffee local farms Processing: Yeast Inoculated Washed Altitude: 1700 m a.s.l. Variety : Red Bourbon Cupping score: 87 / 100 ABOUT THE COFFEE Nemba Intenso is a rich, fruity coffee from Burundi with such depth that every sip feels multi-layered and full of life. It is characterized by notes of dark fruits and bright berries, while remaining clean on the palate and very enjoyable to drink. This lot comes from the Nemba washing station in Kayanza, northern Burundi, where 1,074 smallholder farmers deliver coffee cherries from their farms located at an altitude of approximately 1,700 meters above sea level, near the Kibila forest. ABOUT THE PROCESSING What sets this lot apart is the processing method: after de-pulping, the coffee ferments for about 96 hours using LALCAFÉ INTENSO™ yeast – a strain developed specifically for coffee through four years of research. Extended yeast fermentation enhances flavor complexity, acidity, and floral notes far beyond what a standard washed process provides, while maintaining clarity and flavor structure. After fermentation, the parchment coffee is washed, sorted by density, and dried on raised beds for 10 to 14 days under strict supervision. ROASTER'S OPINION Nemba Intenso is a rich, fruity, and remarkably distinctive coffee from Burundi, with a profile that goes far beyond the boundaries of a classic washed coffee. Intense notes reminiscent of plum jam and strawberries give the brew a deep, sweet fruity character, balanced by a crisp gooseberry acidity that brings it all to life. The brew is clean, multi-layered, and full of energy, with a long finish that continues to surprise. Complex, expressive, yet balanced and very enjoyable to drink – one of the most interesting coffees from Burundi we have had the opportunity to taste. V60 RECIPE water temperature: 92 degrees Celsius 300 g water 21 g coffee grind size 7.1 (Fellow Ode II) Pre-infusion 75 g water pour: 0-0:10 150 g water pour: 0:30-0:40 225 g water pour: 1:00-1:10 300 g water pour: 1:30-1:40 All water should finish drawing down around 2:10 - 2:20. Store in a cool, dry place.