Rimiro - Natural - Burundi -Light

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Rimiro Ngozi Burundi Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Varietal: Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Altitude: 1,500-1,800 MASL Region: Ngozi Score SCA 84.5+ Notes: Blueberry Green Apple Orange Chocolate About This Coffee Rimiro Natural Farmgate Initiative The hill of Rimiro may be small, but it stands tall and its 10 residents have successfully rebuff ed several attempts toclaim Rimiro as a subhill of the nearby Mubira hill. Coff ee from this plucky hill is sweet, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and clean with stonefruit and citrus. Every bag purchased contributes to a Farmgate Initiative project. Learn more . The small hill of Rimiro has a courageous and welcoming population. With only 10 people living on the hill itself, Rimiro is the smallest hill in the commune of Ruhororo. The nearby hill of Mubira has tried multiple times to claim Rimiro as a sub-hill, but Rimiro’s residents have always maintained their hill as their own. The hill may be small, but it stands tall. In Kirundi, the word “Rimiro” translates to “where we cultivate” because the hill was used for agricultural purposes – primarily for producing colocases, the French word for taro, one of the few plants (along with rice)that can be grown in flooded plains. When coffee arrived in Burundi in early 20 century, it took the hill by storm, becoming the major crop on Rimiro hill and changing the lives of the people there for the better. Today, more than 1,480 farmers from 27 nearby hills contribute their cherry to Rimiro washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. The station has 3 soaking tanks, 12 fermentation tanks, 230drying tables, 3 selection tables and 6 floating tanks, all of which allow the station to process up to 1,300 metric tons of cherry per season. The season typically runs from April to June. The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of projects centered on strengthening cooperatives and improving yields. Cultivation Most coffee trees in Burundi are Red Bourbon for reasons of quality. Because