Ruvumu, Burundi

Origin

• 🇧🇮 Burundi

Tasting notes

Producers typically deliver their cherries to Umoco on foot, though some utilize bicycles or motorcycles. Coffee here is grown almost entirely in full sun, and because fertilizers are often cost-prohibitive, families rely on a varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of subsistence crops, including bananas, maize, cassava, and beans. Processing at the station involves a double fermentation method: the coffee undergoes 12 hours of wet fermentation followed by an additional 12 hours in cement tanks. The parchment is then dried for 20 to 25 days on traditional African raised beds. Ruvumu is a small community lot processed at the Umoco 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., which serves as the central hub for all surrounding communities.