“A well-balanced coffee with cinnamon spice notes, lemon and honey blossom”
Between the towns of Ngozi and Muyinga in Northern Burundi (not far from the Tanzanian border), at around 1750m above sea level you’ll find the Ikawa Nziza dry mill. It’s surrounded by the smallholder plots that grow this gorgeous gourmet coffee.
Hold on to your taste buds, they are in for a treat. Sweet citrus, with cinnamon spice notes and aromas of honey and lemon blossom pervade in this clean, well-balanced single-origin coffee. Naturally, we’re delighted to be able to bring you this exceptional coffee from Northern Burundi.
Coffee purist? The varietals are Red Bourbon and Jackson (sub-variety). The ripe coffee cherries are double fermented; 12-18 hours dry/12-18 hours wet, spread on raised African beds, and covered with shade net. The cherries are turned by hand at regular intervals, until the moisture level in the coffee reaches 12% or lower.
This gourmet parchment coffee is a great addition to tank coffee’s single-origin range. We hope you’ll agree, especially as it’s hand roasted and delivered fresh to you.
Coffee cultivation in Burundi began less than 100 years ago in the 1930s. It’s the Belgians we’ve got to thank for introducing Arabica coffee plants to the country. Today, over 800,000 families are involved in coffee growing in one way or another. Coffee and tea are Burundi’s primary exports, so when you buy this particular coffee you’re contributing to the country’s economy. Feels good, doesn’t it? And tastes amazing too.
So please give Ikawa Nziza a try, you won’t be disappointed.
Dry Mill: Ikawa Nziza, Masanganzira, Northern Burundi
Varietal(s): Red Bourbon and Jackson (sub-variety)
Process: Fully Washed, Double fermented
Altitude grown: 1,340 – 1,470 metres above sea level
Town: Next to the town of Masanganzira, between Ngozi and Muyinga
Region: Gashoho Commune
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Ground for Filter Machine, Ground for Cafetière, Ground for Aeropress, Ground for Chemex, Ground for Stove Top, Ground for Espresso Machine, Whole Bean