Burundi

Izuba Natural

A rich and soft fruit profile is reminiscent of a berry jam, in this lot from the Izuba station in northern Burundi.

The team at Izuba, together with Raw Material Burundi, have been experimenting with processing and lot separation over the past few harvests.
Coffee expression
A fruity & rich coffee
Whole Bean Coffee
250g (8.8oz) or 1000g (35.3oz)

Regular price: $19.00
incl. vat/tax
Sale price: $19.00
incl. vat/tax
Regular price: ~~$19.00~~
Unit price: per

Quantity must be 1 or more

Producer
Izuba Farmers

Varietal
Bourbon

Process
Natural

Izuba’s location near to the Kibira Forest national park leads to well-nourished cherries; combined with careful natural processing, this leads to a rich and jammy fruit profile.

Burundi

Izuba

The Izuba processing station lies in the Kababore commune in the north of the Kayanza region, right on the border between Rwanda and Burundi. Izuba is managed by Ntama Appolinaire, in close collaboration with the team from Raw Material Burundi, and employs 250 seasonal workers in the region. The Kayanza region has excellent potential for high quality coffee, partly due to its location near the Kibira forest national park, meaning healthy and rich soils. This potential is something we have seen for many years through our partnership with the Long Miles Coffee Project, also located in Kayanza just a short drove to the south of Izuba.

Izuba is located in the far north of the Kayanza region, very close to the border with Rwanda.

Kayanza

Natural Bourbon

Izuba serves approximately 1500 farmers on three hills, Kigeri, Ryamukona, and Mugoyi. The staff at the station have been experimenting with keeping lots from each of the hills separate, examining the minute differences in profile generated by different soil and climate conditions on each hill. They have also been experimenting with processing, processing rather large volumes of natural and honey coffees, and some small experimental lots fermented in tanks without oxygen. This year, we have been able to purchase both a traditional natural lot, and one of the experimental anoxic lots. The natural is a rather typical jammy and rich fruit Burundi profile, with a delicately herbal finish.

Technical Data

Producer
Izuba Farmers
Region
Kayanza
Altitude
1600 masl
Varietal
Bourbon
Process
Natural
Harvest
June 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

Izuba Natural

Izuba

Natural Bourbon

Technical Data

Natural Process

Brew Guides

Guides

Equipment