BURUNDI-Nemba-Kayanza-Oro Microlot- Yeast-Natural


Country: Burundi
Region: Kayanza
Farm: various smallholders
Variety: Red Bourbon
Proc. Method: Oro Yeast-Fermented Natural
Harvest schedule: March-June

Intense, juicy, sweet and winey with lots of fruit flavor, raspberry, cherry, rose and elderflower.


This unique offering comes to us from the Nemba Washing Station operated by Greenco. Built in 1991, Nemba is located in the Kayanza region of Burundi. This specific offering represents innovation and applied processing to intentionally enhance cup characteristics through introducing a specific yeast during the fermentation process. The cherries used for this lot were hand-selected from 4 contributing producers. Once the cherries were sorted and cleaned, they are moved into fermentation tanks and LalCafé Oro yeast is added.

This yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperatures means it is equally suited for use across most altitudes. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee.

The longer fermentation time for yeast processed coffees allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.

After fermentation is completed, cherries are moved to raised beds to dry. During drying, the cherries are repeatedly sorted and sifted to ensure even drying. Cherry is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains.

Once dry, the coffee is bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process.

Additional information


Whole Bean, Drip, Perk, French Press, Turkish, Espresso


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