Coffee Description
Coffees from Burundi continue to shine, with sparkling acidity and regal balance rivaling the best Kenyas and Rwandas.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1580 masl
Region
Other
About Nkoronko Cooperative of Burundi
Contributing producers primarily cultivate the Bourbon
variety, and pick cherries at peak ripeness for daily delivery to the washing station.
Upon arrival at the washing station, producers bring their cherries to a sorting
station where the cherries are visually sorted, removing the cherries that are
underripe, overripe, or defective.
For washed coffees, the coffee is de-pulped using a traditional disc pulper and then
fermented dry for a period of 12 hours, fermented wet for up to 24 hours, fully
washed, and then soaked for another 12 hours in clean water depending on the
weather. After this, coffee is moved to raised beds where it is consistently moved
and hand-sorted throughout the drying process that can take up to 2 weeks.
Burundi
Rowster Coffee
You pronounce the “row” in Rowster like “row your boat” – a nod to the clean, fresh waters of West Michigan and the waters of each global region where we source beans.
Since 2005, Rowster Coffee has been hand roasting specialty coffee in a 20 lb, American made, steel coffee roaster. It's an old idea made new in a time of mass production.
Our production facility and Cafe are located in Grand Rapids, MI. It began as a one-man operation in the back of a local gallery in 2005. High standards were present even in our humble beginnings. Sourcing only the best coffee beans from across the globe ensured the ability to create the highest quality specialty coffee in Grand Rapids. Our roasters lend their expert craftsmanship to the roasting process, allowing our specialty coffee to tell the story of the beans that created it.
