Burundi Nyinya Natural Process

Burundi Nyinya Natural Process

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Origin: Burundi

Region: Tangara Commune, Ngozi Province

Farm: More than 1530 smallholder farming families bringing coffee to the Nyinya cherry collection point

Varieties: Bourbon

Altitude: 1666 meters above sea level

Process: Natural Processed

We are proud to be working with the Long Miles Coffee Project to share this special coffee with you. This is a new relationship for us, and are super excited about the work they are doing in Burundi.  Here are a few words that they shared about this coffee:

"The coffee you are tasting is grown and produced by farming families in the northern province of Ngozi, a stone’s throw away from the Rwandan border. The Nyamuswaga river runs through these neighboring coffee hills, turning much of the surrounding landscape into a lush wetland. Bananas, maize, potatoes, beans, cassava, sweet potatoes and peas can be found growing alongside coffee, wrapping the hill in every imaginable shade of green.

More than 1533 farming families from 20 nearby coffee hills deliver their cherries to this collection point. While women make up only 32% of the producers who contributed to this coffee, they are without question the thread that holds coffee farming communities together in Burundi. They work incredibly hard - hand tilling the soil, growing, harvesting, sorting and hauling multiple crops- not just coffee. They often do it with a baby on their back or a child at their hip.

After picking ripe coffee cherries for hours in the early morning, farmers will selectively hand pick and float their cherries at home before delivering them. A farmer might walk as far as 8km on narrow dirt footpaths carrying coffee cherries on their head in order to reach this collection point. There is a pre-selection area and floating station at this collection point where their coffee cherries are taken to be sorted and floated once again. Any underdeveloped, low-density or insect damaged cherries will float to the top and are easily skimmed off. The cherries that rise to the top are bought at a lower price, their quality immediately separated from the sinkers then processed and sold as a lower grade coffee. After each farmer’s cherries have been selected, weighed and their contribution recorded, this Bourbon coffee is laid out in a single layer on traditional African raised beds to dry in its whole fruit. The cherries are then meticulously hand sorted for color, ripeness and insect damage by a team of pickers. The drying cherries are rotated continuously throughout the day and covered when the sun’s rays are too intense, when it’s raining, and overnight. Commitment to the perfect moisture level (10-11%) means coffee spends 20-30 days slow drying, depending on the weather conditions, soaking up as much of the hot East African sun as possible."

We are really excited to be offering this natural-process lot.  It is dripping with sweetness and complexity!  We love its balance between fresh fruit and dessert-like flavors. We find notes of pomegranate, blackberry jam and peanut brittle, among other flavors. The body of the coffee is rich and silky and is complimented with a soft acidity.

All coffees are available in whole bean only. 

We roast and ship on Mondays and Thursdays.  Orders placed Thursday through Sunday at midnight will roast and ship on Monday.  Orders placed Monday through Wednesday at midnight will roast and ship on Thursday.