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Burundi, Bavyeyi, Natural

This is a bright, citrusy coffee anchored by chocolate and dark red fruit, reminiscent of chocolate covered cherries and raspberry lemonade. As the warm weather moves in, this is the perfect coffee to brighten the mornings.

The Story

Bavyeyi in Kirundi translates to “parents,’’ a name given to honor the generations of hardworking parents whose labor in coffee provides opportunities for their children. The producer group is women-owned and works closely with JNP Coffee’s trained Q Graders in Burundi on best quality practices and lot curation. Indeed, this coffee itself is comprised of five unique processing lots from different days throughout harvest. Drying naturals in the high and cool Ngozi climate is a painstakingly slow process, often taking 45 to 60 days to complete, during which the coffee is continuously circulated for even air exposure. Despite having one of the longest drying periods in the world, the cup profile is noticeably mild in process, expressing a piqued raisin sweetness, rich almond paste, and brisk orange acidity. JNP Coffee is highly focused on women’s empowerment, and along with a few local women’s rights advocates, supported the Burundi chapter of the International Women’s Coffee Alliance. IWCA farmer members in Burundi now number more than 2,000, whose coffee is differentiated by membership, marketed for its traceability and impact, and has generated end-of-year premiums. JNP Coffee has created additional programs to expand their farmer base and generate Dushime™ premiums. It seems they can’t expand fast enough. In Kayanza and Ngozi, the heart of the nation’s coffee production regions, competition for cherry can be fierce, so washing stations may pay well above the country’s minimum price to court premium harvests. JNP Coffee goes a step further, returning second payments to farmers and investing in opportunities for education and community building.
Grower
600 members of the Bavyeyi producer group
Variety
Local bourbon varieties
Region
Ngozi Province, burundi
Harvest
March - August
Altitude
1800 masl
Soil
Volcanic loam
Process
Full natural and dried on raised beds

    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: 16 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through.
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 45g
      • Ratio: 2.25:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Spaziale Dream



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