NEW// BURUNDI - NEMBA | filter

Crisp, juicy with notes of red grape, lemon curd and cannelé.

This exceptional lot, fermented with experimental yeast, delivers a sweet and fruit-forward cup with juicy notes of red grape, plum, lemon curd, and cannelé. The yeast enables precise control over fermentation at any ambient temperature, amplifying the coffee’s clarity, expression, and vibrant fruit character.

ORIGIN: Burundi
PRODUCER: Nemba Washing Station
REGION: Kayanza
GROWING ALTITUDE: 1700 m
VARIETAL: Red Bourbon
PROCESS: yeast inoculated fully washed
ROAST PROFILE: Light (filter roast)

Nemba Station is located in the Kayanza region in northern Burundi, an area known for its high-altitude coffee and fertile soils.
The station collaborates with 1,074 smallholder farmers, each cultivating an average of 150 coffee trees. Their farms sit at elevations above 1,700 meters, near the Kibila Forest—an environment that plays a key role in shaping the coffee’s vibrant profile. A robust monitoring system ensures full traceability, tracking each lot from farm to final processing.

At the washing station, more than 200 drying tables are used to process up to 750 metric tons of cherry annually. Nemba also supports its community through initiatives such as livestock projects and Farmer Hub programs, which strengthen cooperatives, improve yields, and enhance farmers’ livelihoods.

Yeast Inoculation

This lot undergoes a controlled fermentation using LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae), developed specifically for coffee over four years of research and field trials. Selected for its reliability across different climates and altitudes, this yeast allows producers to better manage fermentation while enhancing cup quality.

Oro performs well even at lower temperatures (down to 15°C inside the tank), helping guide the fermentation process while limiting the development of undesirable microorganisms. Its metabolic activity promotes the expression of fresh, fruit-driven characteristics, while preserving the intrinsic qualities of the coffee.

Compared to traditional washed processes—typically around 12 hours—yeast-assisted fermentation takes longer, allowing flavors to develop more fully. During this extended time, the beans absorb beneficial metabolites, contributing to greater complexity, brighter acidity, and more pronounced floral and fruit notes.

Processing & Drying

Once fermentation is complete, the coffee is washed and sorted through grading canals that separate beans into seven density-based categories. The parchment is then transferred—along with its traceability tag—to drying tables, where each lot is kept strictly separated by quality.

Drying takes place on raised beds, where the parchment is carefully turned and sorted throughout the day to ensure consistency. It is dried from sunrise to sunset and covered at night or during rain. Under favorable conditions, this process takes 10 to 14 days. Moisture levels are closely monitored, and any defective parchment is removed to maintain quality.

After drying, the coffee is bagged and transported to the warehouse. Each lot—identified by station, day, and quality—is evaluated by expert cuppers at the lab. Full traceability is preserved throughout, ensuring precision and transparency at every stage.