Each week Alterra Coffee Roasters (Milwaukee, WI) offers a special Coffee/Espresso by the pound or cup, this week they are presenting beans from their “Featured Farm Series”, Burundi Kayanza Nemba.
Alterra’s Featured Farm Series was created as a way to recognize the efforts of the farmers that work hard to produce the best coffees and do what we love to do the most – connect people who want to drink great coffees with the farmers who produce them.
This is their first ever offering from the Republic of Burundi. The small landlocked country (about 1/6 the size of Wisconsin) sits right in the heart of the Great Lakes region of Africa bordering Rwanda, Tanzania, and Lake Tanganyika — a huge lake, larger in area than Burundi itself. Coffee is the country’s largest export and 90% of its population relies on farming so it comes as no surprise that the people of Burundi have a talent for growing and harvesting coffee. Coffee exports are a major source of income for Burundi, and have been helpful in rebuilding the country following a 12-year civil war, which ended in only 2005. This coffee is grown in the Kayanza region in northern Burundi in the locality of Nemba.
Burundi Kayanza Nemba is a washed coffee comprised of Bourbon variety as well as lesser-known Jackson and Mibirizi varieties, which are Bourbon cultivars native to Africa. Burundi has a very high average elevation (over 1,700masl), and has a great supply of heirloom varieties left by the Belgians from the early 20th century.
Alterra’s excited to share this coffee with you and hope you enjoy its vibrant, winy acidity, flavors of plum and dried mission fig and creamy, sweet body. As an espresso, the densely layered flavors are wound around a tight core of sweetness and heavy body.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.