Tea and spice notes flourish in Nemba's brew, a chamomile floral aroma, spiced Darjeeling, along with a juicy lemon note. Acidity is brilliant like citrus and the tannic side of black tea. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun Dried|
|Arrival date||December 2018 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City|
Nemba Station is a coffee cherry collection and processing site located in Kayanza, Burundi's northern province that borders neighboring Rwanda. Farmers from surrounding "collines", or hill tops, deliver their harvest in whole cherry at the Nemba site, where it is then wet processed and then dried. Kayanza Province itself sits at 1800 meters above sea level, and the farms from the 15 hill tops that serve the Nemba Station top out at over 2000 meters. Farmers grow mostly older bourbon types, the original coffee cultivar introduced to the area in the 1930s by Catholic monks traveling from the island of Reunion. Nemba has been around since the early 1990s, and this year placed top 10 at the Burundi Cup of Excellence competition, no small task. Nemba roasts easily, very little roast color variance as you move from yellowing, to browning, and onto first crack. It helps that the sort is so good, with little to no trace of underripe coffee in the few hundred grams of coffee that we roasted.
The dry fragrance of City roasts has a scent of sweet baking spices coupled with dried fruit, and a caramel corn candy hint. Full City is much more pungent and bittersweet as you might expect, but it still retains some of the caremely sweetness smelled in my lighter roast, showing promise as a darker roast option. A clove spice note comes up in the wet aroma, and breaking through the wetted crust releases a floral chamomile tea note. Light roasts have a lot of tea-like characteristics in the brewed coffee, not unlike most of the other Burundi's that we have right now. I picked up on chamomile floral aroma, and a spiced Darjeeling note is especially strong when the cup temperature cools off some. This, along with aspects of baking spices, is what causes these Burundi coffees to stand out amongst many other East African coffees (though finding parity with Rwandan coffee), and lends to a brisk cleanliness found in Nemba's finish. Fruited notes that are little more than accents when the coffee is hot, come way up after cooling off some, and mild cherry and red berry notes come through, as does a cherry cola flavor note. The acidic impressions are like citrus, and mouthfeel is on the tannic side in the finish. The sweetness holds up at Full City too, but bittering roast tones do much to counter this aspect. Not all is obfuscated by roast though, and the brewed coffee has flavors of high % dark chocolate with roasted cacao nibs.