Tasting Notes: Orange and blackcurrant with ginger spice and a sweet toffee body.
Farm – Kirema
Altitude – 1780 – 1950 MASL
Location – Kayanza Province, North Burundi.
Variety – Red Bourbon
Harvest – March – July
Process – 12 hr fermentation. Washed and soaked. Sun-dried for 22 – 28 days.
Kirema is a small four hectare farm nestled in the hills surrounding the town of Kayanza. Like many of the quality-focused farms in this area Kirema’s yearly crop is delivered to nearby Mpanga washing station to be processed.
The processing method in Burundi is somewhat similarto Kenya, with a “dry fermentation” of roughly 12 hours after de-pulping, followed by a soak of 12–14 hours in mountain water. Coffees are floated to sort for density, then soaked again for 12–18 hours before being dried in parchment on raised beds.
The best Burundi micro-lots have great character, structured acidity, and plenty of sparkle – Kirema is a wonderful example of this with fruity notes and a wine-like quality, we love it!