BeMyBean - Burundi Nemba Washed Filter 250 g

A whole-bean specialty coffee beans from Burundi, roasted by BeMyBean from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of red apple, pear, biscuits, green gooseberry and lime.

Origin: Burudni

Region: Kayanza

Farm: Nemba

Processing: Washed

Variety: Red Bourbon

Altitude: 1700 m n.p.m.

ABOUT THE COFFEE

Burundi Nemba comes from the Kayanza region, one of the most esteemed coffee-growing areas in Burundi. This location is famous for its high altitudes, fertile soils, and cool climate, which together build a distinct, fruity complexity within the bean. It is here that a coffee with an incredibly clean and elegant profile is born—one that performs brilliantly in filter brews.

From the very first sip, the juiciness of red apple and the soft sweetness of pear emerge. After a moment, a fresh, slightly tart note of green gooseberry and lime kicks in, lending energy and lightness to the overall experience. The finish is calmer and more dessert-like—reminiscent of delicate sponge cake, which balances the entire composition. This is a harmonious yet far from boring coffee: subtle, yet distinct in flavor.

Responsible for this structured and clear profile is the washed process, which has been refined to perfection in Burundi. The process begins with the hand-picking of exclusively ripe coffee cherries. The cherries then arrive at the washing station, where they are meticulously sorted—first visually, and then in water, where lower-density beans are discarded.

The next stage is depulping, the mechanical removal of the skin and part of the mucilage. The beans then go into fermentation tanks, where controlled fermentation takes place for anywhere from twelve to several dozen hours. This is a crucial moment—enzymes break down the remaining mucilage while influencing the development of flavor clarity and structure.

After fermentation, the beans are thoroughly rinsed in clean water, often in specialized grading channels where they are further sorted by density. The coffee then moves to drying beds, where it slowly dries in the sun for about two weeks. During this time, it is regularly turned and protected from excessive heat and moisture, ensuring the stability and quality of the beans.

Burundi Nemba is a prime example of how precise processing can bring out the natural character of the terroir—fresh, fruity, and pleasantly balanced.

This is a coffee that doesn't impose itself with intensity but lingers in the memory thanks to its harmony and lightness. It is ideal for quiet mornings and moments when you want to experience something truly clear and refined in your cup