A Red Bourbon from Izuba's surrounding hills, delivering a clean, sweet and fruit-forward espresso with depth. Various communities in and around the Kabarore commune in the north of Burundi are those growing the coffee cherries that are centrally processed at the Izuba washing station. Different locales based around particular hills or collines are kept separate during processing, and this year we have bought from hillsides including Ryamukona and Kigeri, as well as this lot destined for espresso roasting that combines different locales. Growers here receive two payments for their coffee cherries, the first upon delivery to the station and the second after harvest having sold the coffee with a quality premium. Smallhold coffee growers are responsible for 80% of coffee produced globally, yet can often be the most disenfranchised and least rewarded for their work. By choosing to partner with a station like Izuba, which is owned and operated by Raw Material, a social enterprise committed to increasing farmer prosperity, the several thousand growers who contributed to this lot benefit socially and economically. All the contributing families receive health insurance, a scheme put in place after interviewing with the local community, and spent coffee pulp is broken down into a natural fertiliser for farmers to spread around their trees. Cherries are weighed on arrival at the Izuba wet mill; the price paid for ripe cherry is higher, but the station still pays for unripe and damaged cherries, which are processed separately. Ntama Appoolinarire is the station manager, working alongside Prosper Merrimee, Raw Material's operational manager in Burundi. This particular selection of Red Bourbon was hand sorted and floated before being depulped and wet fermented for 12 hours, agitated to break down the mucilage layers, then fully washed and rinsed in long grading channels that sort the coffee by density. Before sun drying it goes under shade to be hand sorted during skin drying, and takes about 20 days to dry to a stable moisture content.
Roaster Notes
"Espresso lot combining several collines around the Kabarore commune, Kayanza, Burundi, centrally processed at the Izuba washing station owned and operated by Raw Material. Several thousand contributing smallholders. Variety Red Bourbon. Process: hand sorted and floated, depulped, wet fermented 12 hours, fully washed and dried on raised beds for roughly 20 days. Two-payment model, health insurance for contributing families and coffee-pulp compost returned to growers. Roaster espresso recipe: 18g dose, 40g yield, 32-34 seconds, 93.5C, 9 bar."
A Red Bourbon from Izuba's surrounding hills, delivering a clean, sweet and fruit-forward espresso with depth. Various communities in and around the Kabarore commune in the north of Burundi are those growing the coffee cherries that are centrally processed at the Izuba washing station. Different locales based around particular hills or collines are kept separate during processing, and this year we have bought from hillsides including Ryamukona and Kigeri, as well as this lot destined for espresso roasting that combines different locales. Growers here receive two payments for their coffee cherries, the first upon delivery to the station and the second after harvest having sold the coffee with a quality premium. Smallhold coffee growers are responsible for 80% of coffee produced globally, yet can often be the most disenfranchised and least rewarded for their work. By choosing to partner with a station like Izuba, which is owned and operated by Raw Material, a social enterprise committed to increasing farmer prosperity, the several thousand growers who contributed to this lot benefit socially and economically. All the contributing families receive health insurance, a scheme put in place after interviewing with the local community, and spent coffee pulp is broken down into a natural fertiliser for farmers to spread around their trees. Cherries are weighed on arrival at the Izuba wet mill; the price paid for ripe cherry is higher, but the station still pays for unripe and damaged cherries, which are processed separately. Ntama Appoolinarire is the station manager, working alongside Prosper Merrimee, Raw Material's operational manager in Burundi. This particular selection of Red Bourbon was hand sorted and floated before being depulped and wet fermented for 12 hours, agitated to break down the mucilage layers, then fully washed and rinsed in long grading channels that sort the coffee by density. Before sun drying it goes under shade to be hand sorted during skin drying, and takes about 20 days to dry to a stable moisture content.
Roaster Notes
"Espresso lot combining several collines around the Kabarore commune, Kayanza, Burundi, centrally processed at the Izuba washing station owned and operated by Raw Material. Several thousand contributing smallholders. Variety Red Bourbon. Process: hand sorted and floated, depulped, wet fermented 12 hours, fully washed and dried on raised beds for roughly 20 days. Two-payment model, health insurance for contributing families and coffee-pulp compost returned to growers. Roaster espresso recipe: 18g dose, 40g yield, 32-34 seconds, 93.5C, 9 bar."
