Land: Búrúndi / Hérað: Kayanza / Þvottastöð: Matongo / Fyrirtæki: JNP (Jeanine Niyonzima-Aroian) / Yrki: Bourbon/ Vinnslu aðferð: Þvegið / Washed / Uppskera: 2024/2025 / Hæð yfir sjávarmáli: 1900m / Þyngd: 60kg sekkir/ Vöruhús: EU - Hamburg, Germany – Schwarze
Bragðlýsingar eru alltaf leiðandi og skemmtilegast er að hver og einn finni sínar bragðlýsingar. Og þegar við smökkuðum kaffið kom upp í hugann:
Dökk ber, mandarína, brúnkökukrydd, mjólkursúkkulaði, þroskaðar ferskjur, toffí, jasmín, góð fylling og mjög tært
Kaffisagan:
Another exceptional offering hails from Kayanza Province, known for producing some of the highest quality coffees in Burundi. This particular coffee was a first-place winner of the coveted Cup of Excellence in 2013.
This coffee is processed through one of Burundi’s few double-fermentation washing stations. After de-pulping, the coffee undergoes an overnight fermentation under the tank for 8-12 hours. Instead of being cleaned immediately, it is transferred to another tank for a shorter period of fermentation before the mucilage is removed, after which it is moved to raised African beds for drying. In the 10+ years that Jeanine has worked in Burundi, she mentioned that she has not often seen double fermentation in the country.
Jeanine has known these farmers for a long time, establishing a close bond over the years. Processed through one of Burundi’s few double fermentation washing stations, Matongo coffee cherries are picked by women coffee farmers in a high-altitude microclimate, grown among tea, bananas, beans, and cassava plants. Expect notes of peach, jasmine, and blackberry.
The famous Kibira National Park (Rainforest) runs through this specific area of Kayanza Province, the unusually cooler climate that contributes to the distinctiveness of the coffee.
