May Release: Nemba, Burundi
Cupping notes: Juicy, cantaloupe, peach
Roast profile: Light-medium
Process: Natural Oro Yeast Fermentation
Arabica variety: Blend
Growing altitude: 6,400 ft. Above Sea Level
Origin: Nemba washing station, Kayanza region, Burundi
We’re still on a fermentation kick here at Tug Hill Artisan Roasters. This month we’re releasing a coffee that was fermented with a yeast specifically developed for post harvest coffee processing. This is pretty cool, because, for a few years, post harvest processors have been using “wine yeast” in coffee fermentation. In other words, yeast that’s specific to wine is what coffee processors have been using. Now, coffee processors are using strains of yeast specifically developed for coffee!
Michael Polland writes in the intro to Sandor Ellix Katz’s book The Art of Fermentation, “To Ferment your own food is to lodge the eloquent protest – of the senses – against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe”. Who knew protesting the McDonaldization of the world could be so much fun and tasty!
Finally, I (Scott), have to mention, that the Kayanza region is one of my favorite coffee producing regions in the world. I’m a big fan of the areas around lake Kivu. We don’t know many specifics about the varietals because the coffee was purchased from small holders. This is common of Burundi sourced coffees.