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Process: Yeast Inoculated (Cima) Dry Natural
next to the dry mill
Cherry is placed in airtight containers and Cima yeast purchased from the French company Lalcafe is added to the tanks
The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days
such as new roads
Burundi Nemba Cima Yeast Fermentation Filter Filter Festival Process: Yeast Inoculated (Cima) DryOrigin: Burundi Region: Kayanza Altitude: 1700 1900 meters above sea level Farm: various community small holders Washing Station: Nemba Owner: Green Co Variety: Bourbon Process: Yeast Inoculated (Cima) Dry Natural Tasting Notes: Boozy and bold with notes of dark berries, chico lollies and pineapple. Nemba station lies in the northern province of Kayanza. Each washing station is managed and lead by an agronomist. This agronomist oversees the
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