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HomeCoffeesNemba Nemba Red Bourbon
Kayanza · Burundi

Nemba Nemba Red Bourbon

Natural Red Bourbon, grown at 1700 masl

Roasted by Sample Coffee

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasterySample Coffee· Sydney, Australia
Washing StationNemba, Kayanza, Burundi✓
Producer1,074 smallholder farmers working with Greenco Coffee
ProcessNatural✓
Harvest—
Altitude1700 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastOmni✓
Tasting notescherry, rhubarb, red wine✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • cherry
    Fruity › Cherry
  • red wine
    Sour/Fermented › Alcohol/Fermented
  • rhubarb
    not on the wheel

Supply Chain

  1. Washing Station

    Nemba, Kayanza, Burundi

    Grown by 1,074 smallholder farmers working with Greenco Coffee

  2. Roastery

    Sample Coffee

  3. Coffee· viewing

    Nemba Nemba Red Bourbon

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarNembaBurundi Nemba Red Bourbon Natural Filter 250GBurundi Rwiri Red Bourbon NaturalBurundi Nemba KayanzaBurundi - Gahahe – Red Bourbon - NaturalBurundi Gisha Red Bourbon Natural Espresso 250GMore from this producer1,074 smallholder farmers working with Greenco Coffee1More from this farmNemba9 moreSame variety, exploredRed Bourbon764Similar flavour profilecherry, rhubarb, red wine835Same processNatural7627From the same originBurundi530More from this roasterSample Coffee470 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1700 maslRoastOmni
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability