Kenya Nyeri Burumani Natural
肯亞 涅裡 布魯馬尼 日曬
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Roast level / Light roast, suitable for pour over, highlighting the diverse flavours and layers of the coffee beans
Tasting Notes / Fermented berries, Red wine, Caramel
Acidity / ● ● ○○
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Region / Nyeri
Variety / SL 28, Ruiru 11
Process / Natural
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The Burumani coffee farm is owned and managed by the Giconio family, who have been growing coffee on this land for nearly 70 years. Initially, the farm was small, with only a few hundred SL-28 coffee trees. Like neighboring farms, they sold coffee cherries to nearby processing plants for regional blending. In 2001, a neighboring farm was sold, and the Giconio family saw an opportunity to expand their farm, eventually achieving independent processing and export of Brunani coffee. Over the years, their cultivation methods have evolved, from initially planting exclusively the SL-28 Bourbon variety, to grafting Ruiru 11 onto SL rootstocks, and then gradually returning to their original methods. They have also begun adopting fully organic cultivation methods and plan to obtain organic certification next year. What makes this batch of coffee unique is its blend of coffee cherry fermentation and natural processing. First, the coffee cherries are placed in plastic bags to ferment for more than five days. Some call this initial stage "anaerobic" fermentation, although the environment inside the bags is likely aerobic. However, this does produce some flavors that we usually think of only anaerobic coffee, such as wine-like fruitiness and a tangy vinegary taste. After in-bag fermentation is complete, the coffee cherries are transferred to indoor drying rooms, which are essentially greenhouses, allowing sunlight to penetrate while creating a more controlled environment than outdoors.
