Highlights

“Nkanda has made a name for itself in Burundi for having high-quality coffees come out of its station. This year Flower Child purchased their favorite separation from this community that displayed a poignant and inviting tea-like character. In the cup, we get notes of dried cherry, citrus, persimmon and sweet oolong. This is a bright and clean profile from a new region and producer to Flower Child, another showcase of how regional variations on Bourbon can be so diverse. At the washing station, the coffee undergoes a meticulous double-fermentation process: 12 hours of wet fermentation followed by another 12 hours in cement tanks. The parchment is then dried for 20 to 25 days on traditional African raised beds. These distinct washed coffees are meticulously separated by hill and community to honor the specific microclimates of the region.”