Burundi Ntamba Colline

Burundi Ntamba Colline er en bærtørket kaffe som byr på en mektig- og unik smaksopplevelse. Delikat men samtidig mektig munnfølelse. Kaffen er fruktig med smaksnoter av moden frukt og hint av fersken. Sødmen i avslutningen byr på noter av mørk sjokolade. Passer veldig godt til de fleste bryggemetoder. Skikkelig god på presskanne eller kaffetrakter.


Moden frukt | Mørk sjokolade | Funky
(ikke smakstilsatt)

– Høyde: 2200 moh.
– Prosess: Bærtørket / natural
– Bønnetype: 100% Bourbon, Arabica

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Sehe washing station, Salum Ramadhan

Sehe Washing Station is one of the newly built washing stations by our importers Burundian partner Salum Ramadhan. Its located in the province of Shibitoke in the hills of Bukinyanana commune. The site manager is a young guy called Christopher. Its a medium sized washing station and they receive about 400 tons of cherry pr season. That adds up to about 3 containers of specialty. They have a great clean natural water source. There is about 160 drying tables and 37 of them have a 2 stories, meaning the coffees will partially be dried in shade. Salum is now also specialized in producing naturals and honeys as well as regular washed and all he’s 4 washing stations.

Salum has owned the land in Sehe for some time. It is a very beautful place high up in the hills. Our importers history with Salum dates back to 2011, and the relationship has worked out great since then. He’s extremely detail oriented, spends a lot of time to train local staff and have a great loyal work force. He’s also having a transport business and are through that managing the domestic coffee logistics well. This means that our importer are always getting the coffee out quickly while they are still fresh.

The coffees are basically all selected daily lots, named by the local area or Collin (hill) where the cherries are purchased. Farms in Burundi is small, often below one hectar each with some hundred trees. This means that a daily lot of e.g. 25 bags of greens can consist of coffee from some hundred growers.

He is systematically separating the coffees based on where they are grown, and by the date of processing. Post harvest we are cupping through some hundred samples to select the ones we find outstanding. They generally collect cherries from a range of areas with different altitudes, growing conditions etc, and the flavor range is pretty wide spread according to that.

He’s also investing in social and environmental projects such as education in the local areas, ponds for waste water etc.