Nemba Cima Anaerobic Burundi
The farms delivering cherry to Nemba station are all located around 1,700+ meters above sea level.
Near the Kibila forest in the northern province of Kayanza.
After sorting, cherry is pulped within 6 hours of delivery.
Once pulped, coffee is placed in airtight, concrete fermentation tanks.
Cima yeast is added to the tanks and the coffee is left to ferment for approximately 12 hours.
Cima is well suited to better control the wet process’ efficiency and to upgrade cup quality.
It’s high capacity of implantation allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the varietal original aromas of the beans.
The extra time enables the beans to absorb metabolites, which can enhance flavors.
Complexity, acidity, brightness, floral and high notes and more are all boosted by the lengthened fermentation time.