Burundi Nemba Intenso

The region of Kayanza is located in northern Burundi, close to the border with Rwanda. This is where the coffee washing station Nemba is situated. Here 3113 local coffee farmers, with an average of 150 coffee trees per family, sell their freshly picked coffee berries. In the regioner there are perfect conditions for growing exceptional coffee; high altitude (1800 meters), red bourbon variety, volcanic soils and abundant rain.

This fully washed lot uses a yeast specifically developed for coffee brewing to create complex flavors during fermentation. The result is that complexity, acidity, sweetness, floral notes and much more are enhanced by the extended fermentation time together with the yeast. In addition to the this, the coffee has a fresh taste with an apple fruitiness and a crisp fullness. 

LALCAFÉ INTENSO™ Yest (Saccharomyces cerevisiae):
This yeast has been developed specifically for coffee production over a four-year period of research. Trials in different regions and environments showed that Intenso is well suited to better control the efficiency of the fermentation process and to upgrade the quality of the coffee. The yeast can control the fermentation process without the risk of destroying microorganisms that can generate unwanted defects. In addition, its specific metabolism and high capacity even at cold temperatures (at least 15°C inside the coffee tank) retain the fresh and fruity characteristics of the coffee beans while preserving the unique flavors of each batch.

The longer fermentation time of yeast processed coffee (washed processed coffee usually ferments for about 12 hours) also allows for more developed flavors. The extra time allows the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are enhanced by the extended fermentation time.

After completion of fermentation, the coffee goes through washing and sorting channels. In total, the channel divides beans into seven grades by density. After rinsing, the coffee is poured onto wooden trays or nylon bags and carried to the drying tables, each in its own quality group. The coffee is then dried for up to two weeks before it is ready.