Origin: Burundi, Africa
Taste: Cherry, Caramel, Chocolate, Peach
About the producer -Nyamaso
This Bourbon variety is picked washed and dried on raised with the utmost care by the community of workers at Nyamaso.
Burundi is a relatively new coffee producing nation, Nyamaso Station was opened in 1993 and since then it has gone leaps and bounds to producing world-class coffee. Nyamaso translates to the word ‘eyes’ and we have our eyes and palettes on this coffee.
About the beans
It starts bitey and bright with a malic cherry acid, while the body is round and rich, think- the texture of a chocolate Ganache. Rollo’s springs to mind – what a treat! The finish is laced with an aroma of caramel, strong and steady until your next sip.
This coffee was harvested in the third quarter in 2019, travelled across oceans and is now roasted in Northern NSW for your tasting pleasure. The fact this coffee hasn’t is tasting great is a testament to the excellent work and perseverance of the workers and managers at the washing station. Looking forward to a bright future of coffee like this one from Burundi.
Beam Coffee is husband and wife duo Reece and Stacey Cooper. With an intense passion for coffee combined with a zest for travel Reece and Stacey are here for all you coffee needs from selecting green coffee to brewing roasted coffee. After 6 years of roasting and green coffee purchasing for one of Sydney’s best cafes Reuben Hills, Reece is taking over the coffee side of Beam. From traveling to training he does it all. Stacey has a background in marketing and business and is the boss lady for all things communication at Beam.
What is special about these beans?
Ethical, sustainable & traceable
Single origin beans