About the coffee
This coffee was grown on the Nkonge hill and processed at the Heza station as a natural. Heza has only recently begun to produce naturally processed coffees, a relatively new phenomenon in Burundi. As there are less opportunities for sorting during processing when compared to a washed process, the incoming cherry has to be of very high quality. Coffees destined for natural processing are first painstakingly hand sorted by the team at Heza, as once the cherries begin to dry and blacken, it is very difficult to spot any defective seeds. After sorting, the cherries are transferred to raised drying beds and dried slowly for around 30 days, allowing the typical currant notes to soften into a jammy character, complemented by rich tropical sweetness.
Blackberry, Mango and Brown Sugar.
Nkonge is one of the hills that delivers cherry to Long Miles’ Heza station, alongside Gitwe and Mutana. The station sits at 1960 masl, and due to this the harvest here normally starts around two weeks later than Long Miles’ lower altitude station at Bukeye. This high altitude also leads to impressive views over the Kibira rainforest to Rwanda, which have given Heza its name; Heza means ‘beautiful place’ in Kirundi. Heza was built in January 2014, and now serves nearly 2,000 individual farmers. Heza also helps local farmers by supplying trees from a coffee tree nursery with over 15,000 seedlings, and the intention is to plant these all over the war-torn Burundi countryside in years to come.
|Producer||Nkonge Hill Farmers|
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.
About La Cabra
A focus on raw material
If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.Read more