P.R.O.C.A.S.T.A. (Promotion du Café Specialité de Tangara) owns Nkanda Washing Station, located deep in the hills of Tangara, Ngozi where the elevation ranges between 1700-1900 masl, and the soil is laterite and rocky compared to neighboring sandy clay soil of Kayanza. Owner and leader, Pierre Nzeyimana has been producing excellent, complete fully washed coffees for a long time. Now, all three of Pierre’s sons are involved in the operation, each managing a specific piece. Pierre is also separating day lots traceable to the commune and date of harvest so we can get a true taste of the terroir from a specific point in time. Separating these lots is a mark of excellence for the producer in tracking lots from cherry to drying table to dry mill. It has been several years since Quills has had coffee from Burundi on the offering list, but once we tried this coffee we knew we wanted to showcase it. This lot is one of two coffees we’ll be bringing in from Pierre this year, from a community of small farmers known as Cumba (pronounced choom-buh.) The flavors in Cumba can vary depending on your brewing method and parameters. Warmer brew water temperatures (210) draw out a touch more tart fruit and spice, while cooler temps (205) highlight a bit more juicy mouthfeel. While flavors of lemon-lime, honey and peachy sweetness can be drawn out, we’ve found this coffee circles around crisp notes of cherry, red apple, cranberry, plum, and golden raisin when brewed at a 15:1 ratio.