Burundi Kayanza Nemba coffee is characterized by its cocoa, cinnamon and black tea flavor, with a pronounced silky feel . Almost all the coffees in Burundi are of the Bourbon variety, which is strictly controlled by the government for quality reasons. Due to the increasingly small size of coffee farms, aging coffee trees are a major problem in Burundi. Many coffee growers have coffee trees that are over 50 years old, but with small fields to cultivate, it is difficult to justify that they are completely without production during the 3-4 years that it will take new plantations to start producing. Despite the ubiquity of Burundi's coffee cultivation, low productivity is a predominant trend. The small producer on average has about 300 trees, usually in their backyards. Each tree produces 1.5 kilos of cherry, so the producer sells around 400-500 kilos of cherry per harvest, and this generates an annual salary of no more than USD 100 (See the video below for more information about it) . Coffee arrived in Burundi during the 1930s with the Belgian colonial government. The Belgian government, which oversaw and administered the twin territory of Rwanda-Urundi between 1922 and 1962, made coffee cultivation compulsory during this period. When the Belgian government withdrew, many coffee growers stopped caring for their trees because it was no longer mandatory. However, many also saw the economic benefits of continuing to grow coffee, and the industry became the center of Burundi's national economy. Burundi's coffee industry remained managed by the public sector until the beginning of the 21st century, when the local government privatized some elements of the coffee production chain, such as washing stations and dry mills. As a result of this relatively recent change in conjunction with the country's political instability, today, there are very few foreign companies involved in the coffee sector in Burundi. Currently, the coffee industry in Burundi is powered by nearly 2 million small coffee farmers who produce more than 80% of the country's total coffee export. To put this number in perspective, consider Burundi's total population to be just under 11 million people, making these small coffee growers almost a fifth of the total population. COUNTRY: Burundi FINCA: Nemba REGION: Kayanza ALTITUDE: 1,818 meters PROCESS: Double fermentation. TYPOLOGY: Specialty SCA: 85 VARIETY: Sun dried on African beds. Coffee is a very delicate product. Upon contact with air it oxidizes and begins to lose its organoleptic properties; For this reason we give you some tips to keep it better: - Open the bag by the easy opening of the zip / zipper. Never above. Once you have inserted the coffee beans into the compartment of the super automatic coffee bean machine, carefully close the zip again. - Put the necessary amount of coffee for up to two days. The coffee keeps better in the bag with the zip closed than in the compartment or hopper of the coffee maker. - In the case of not having our super-automatic coffee machines, grind the coffee that you are going to use. Once the coffee is ground, the oxidation process multiplies by fifteen. That means it will lose its flavor and aroma much faster. - If you can, once you have opened the bag, store the coffee in a container with a hermetic seal or with a vacuum seal so that it has the minimum contact with air and minimizes the oxidation process. In our accessories section you will find products specially designed for it. - Never store coffee in the fridge. That will make the humidity of the coffee vary and that will also vary its organoleptic characteristics. In addition, coffee easily absorbs the aromas that surround you, we do not want our coffee to have unknown aromas or flavors ... - Never let the sun touch you. In short, store it in a cool and dry place, without sunlight and that does not touch the air.