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 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
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.