Ngogomo CS is one of the main washing stations in Muyinga and serves over 1,800 farmers from the region. Each shareholder produces a relatively small harvest, typically only owning 250 trees in their backyards. After depulping, the coffee is fermented for 10-12 hours, sorted by density, and dried on raised beds for 2-3 weeks.
We are very excited to bring you the first coffee we've roasted from Burundi. It's a complex cup that we think you'll love.
Ngogomo, Gasorwe, Muyinga, Burundi
Altitude: 1500-1700 MASL
Varietal: Red Bourbon
Tasting Notes: Pomegranate, Vanilla, Orange Peel, Black Tea
Best Brewed As: Drip, Pourover