Burundi is one of the poorest countries in the world, but it’s been producing some really amazing coffees. This one is called Mpemba, named for the region of Burundi where it was grown. It’s the first lot ever to be grown, processed, and exported by the Kazoza N’Ikawa Co-op.
Ryan from Counter Culture was telling us how this is really unique for Burundi. Usually in that country, coffee buyers like Counter Culture would work with a private washing station, not directly with the co-op. This past year the co-op was able to create their own washing station where they can process their coffee cherries themselves. It’s really cool step for the growers, and something I’m excited to be able to support.
You can get a cup of the Mpemba, in the $3 slot starting today. For me, the flavor profile is round with some citrus notes and a smooth finish. Let us know what you think.
Do You worry at all about their lack of air tight packaging? Great beans but that bothers me.
Good question. .
All our roasters use bags like this because they expect us to go through their coffee very quickly. We’ll kill a bag like this one at a Clover location in 2-3 days at the most. All those beans will get turned into coffee. The bags have a one-way air valve to let the CO2 out.
The alternative is vacuum-packing the coffee (like those bricks you see in the supermarket), or shooting nitrogen into the bag before packing them.
For the smaller retail bags like the ones we’re selling at HSQ, they won’t use paper. I assume the thought is that you’ll go through less coffee as an individual than at a restaurant.
Is that what you were talking about? Want to make sure I’m answering the right question : )
Had some this morning. Incredibly citrusy. Is there anyone making more distinctly-flavored coffee than Counter Culture? Seriously. I don’t think there is. Most interesting varietals have hints of flavors (you guys do a good job finding these) but Counter Culture’s stuff sometimes borders on tasting likes it’s a different kind of drink altogether.
I have a thing for tastes that are big and interesting and really unique and CC’s definitely behind the most distinct coffee’s I’ve had.