;

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.

More Articles

THIS WEEK ON FOODIE: Morel Fest & Meisters Cheese

This week on Foodie, we loved Muscoda so much that we stuck around for Morel Fest and then went to Meisters Cheese!

by: Arthur Ircink

THIS WEEK ON FOODIE: Forage, Fish, Feast

This week on Foodie, we venture into nature to harvest wild asparagus, morels, and fish. After collect our ingredients, Luke Zahm of Driftless Café works them into a delicious meal!

by: Arthur Ircink

THIS WEEK ON FOODIE: Mr. Dye’s Pies & Norske Nook

This week on Foodie, we eat some perfect pies with Mr. Dye’s Pies and then head to Osseo for Norske Nook’s award winning pies.

by: Arthur Ircink

THIS WEEK ON FOODIE: Death’s Door & Juniper Harvest

This week on Foodie, we visit Death’s Door Spirits and help them pick some of their juniper on Washington Island.

by: Arthur Ircink

THIS WEEK ON FOODIE: Crave Brothers Farmstead Cheese

This week, we see how Crave Brothers Cheese not only makes marvelous mozzarella, so also uses renewable energy to power their factory and beyond.

by: Arthur Ircink

Wisconsin Foodie Aquires Edible Milwaukee Magazine

Plans in the works for a broader focus and more visual storytelling

by: Arthur Ircink

THIS WEEK ON FOODIE: B&E’s Trees, Wisco Pop, and Kickapoo Coffee Throwdown

S09 E01 – B&E’s Tree’s maple syrup, Wisco Pop’s soda, and Kickapoo Coffee’s latte art throwdown.

by: Arthur Ircink

THIS WEEK ON FOODIE: Odd Duck, Vanguard, & Goodkind

S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.

by: Arthur Ircink

THIS WEEK ON FOODIE: Spain

S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.

by: Arthur Ircink

THIS WEEK ON FOODIE: Kickapoo Country Fair & Organic Valley Family

S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.

by: Arthur Ircink

WMMB - Rotational AD
Outpost Natural Foods Co-op v2
Illing Co
Our Media Partners

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie