Beansmiths is a Czech roaster of fine coffee. The choice coffee is always grown in a mountain environment, where temperatures are lower and more stable and the coffee can mature more slowly and acquire all its flavour characteristics.
Nemba is a central processing station that processes coffee crops for more than 3,000 smallholders. We purchased this particular microlot thanks to our partner 32CUP and the regional company Greenco, which works in Burundi to develop choice coffee, working with farmers to improve their livelihoods and the quality of the product.
Nemba is located in the northern province of Kayanza and is managed by an experienced agronomist who oversees the implementation of modern cultivation approaches and the application of good practices. He is also involved in the training of his growers. The washing station accurately monitors and records the coffee processed to ensure traceability throughout the processing chain. The average grower of this washing station has around 150 coffee bushes, which he grows at an altitude of around 1700m above sea level. The plant alone can process up to 750 tonnes of coffee cherries per season.
The processing itself is then carried out under constant quality control, starting with the first sorting (flotation) in water in small batches. The good beans are then manually picked and sorted before being fed into the peeling machines where they are further graded according to bean density. This is followed by afermentation period of about10-12 hours with mechanical removal of the pulp. This is followed by washing with clean water in the channels, where the coffee is finally sorted according to the density of the beans into seven categories and prepared for drying.
Thedrying of this sorted and washed coffee is slow and steady for 2-3 weeks until the moisture content reaches 11,5 %. During this time, the workers once again remove any defects in the beans that were not noticed during the previous process.
The final stage, the processing of the dry beans and their removal of the parchment skin, takes place at one of the central processing sites in the capital Gitega, where, in addition, the beans are manually removed for the last time from the defects that were not easily noticed during the previous process.
The coffee processing process described in this way, and not only in Burundi, confirms for us that coffee, and especially choice coffee, is a product with a great social impact. It is a product that involves a huge number of people in its cultivation and processing, a product that increases employment in developing countries and in places where other work is often scarce.
Remember this coffee story when you enjoy it in your cup. We have found this particular coffee to be very suitable for espresso and filter brewing, and we also roast it in this versatile way.
Pack size: 333 g
Variety: Red Bourbon
Farm / washing station: Nemba CWS
Altitude: 1700 m
Region: Kayanza
Processing method: washed
Cupping score: 87
Recommended preparation: Espresso / Filter, alternative preparations
Flavour profile: dried figs, maple syrup, berries
Acidity: medium acidity
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Beansmiths is a Czech roaster of fine coffee. The choice coffee is always grown in a mountain environment, where temperatures are lower and more stable and the coffee can mature more slowly and acquire all its flavour characteristics.
