Burundi Sehe

Code Black Coffee (Melbourne)
SGD 32.50

Unlike the usual Burundis' that we find from Kayanza, or Ngozi the main producing regions, we noticed this stand-out cup profile was from a region that we had never tasted from before- Cibitoke Province in the North West. This tiny land-locked country caters to tiny small-holders not dissimilar to Ethiopia, with all producers delivering to a central washing-station to process into a larger saleable lot. In this instance- the Sehe washing station which was only established in 2017. This coffee really stood-out amongst the rest with its delicate floral fruit-tea-like qualities, and we're really looking forward to future harvests from this newly established washing station.

For this lot, producers deliver their freshly harvested coffee in its cherry form to the washing station, where it is processed using a method that the washing station calls “double fermentation”. Depulped coffee is first fermented dry for 12 hours, then it is fermented for 6 or 18 hours underwater before being fully washed. The coffee is then soaked for 12 or 10 hours before being dried. For drying the co ee is rst placed on tables under shade for 1–3 days, then on tables under full sun for 12–14 days.

Tasting Notes
Floral, tea-like, apricot, sugarcane and fig.

Origin
Burundi - Ntambe, Cibitoke Province

Varietal
Bourbon

Processing
Washed process

Elevation
1650 – 1680 masl

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Our weekly order cycle closes every Monday 11.59pm (GMT +8). On Tuesdays, our roaster and brand partners will prepare your order. For coffee, it will be either roast to order or from their latest roast batch.

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Code Black Coffee (Melbourne)
Code Black Coffee (Melbourne) is simultaneously a laboratory, a workshop and a hub for connoisseurs of the dark art and science of coffee.

Roasting coffee requires a little more than applying heat to the dried seed of a flowering plant. The mysterious power of heat enables it to produce external, perceptible, even phenomenal results by its own inherent energy. It’s a scientific process; The enchanting charms of this sublime science reveal themselves in all their beauty only to those who have the courage to go deeply into it.

Yes indeed, it’s serious stuff. But what we actually do is: Source high-grade green beans from international farms and growers. Roast it. Pop it into bags of varying sizes, ripe for wholesale delivery or purchase at our retail counter.

Like any roaster worth it's salt, our approach is focussed on sourcing the best coffee fruit the world has to offer, purchasing it and roasting it. We train baristas to do extraordinary things with these fruits of our labour. We package and supply the goods to discerning businesses and retail customers.

A deep respect for both the produce itself and all it's complexities, and for the amazing people who nurture and grow the stuff we proffer.

Sounds simple enough? It takes time, vast amounts of research and knowledge, constant testing and quality control, thought, rigour, blood, sweat and tears (happy ones of course).

But at the core of all of this, however, is something greater than the sum of our parts.

Respect. A deep respect for both the produce itself and all it's complexities, and for the amazing people who nurture and grow the stuff we proffer. It's a level of respect that courses through our process. From our relationships at origin, to the baristas who extract the good stuff, to the beloved cafe customers who elegantly gulp it down, we maintain a singular goal, and that is to be the Best.

We strive to be the very best out of respect for every single person that allows us to do what we do.

Roasting can be as simple or as complex a process as you want it to be, what matters most is what comes out in the cup.

A roaster must have a clearly defined vision about what he or she is trying to achieve out of each coffee. Drawing from experience as to how different countries coffees develop in the drum is often crucial to the beginning of profile development, it is by no means the end. Each coffee is unique, a coffee from the same farm, microclimate, farmer, manager, process can be completely different from year to year and this must be taken into consideration.

Our process starts with the sample roaster, all new coffees are roasted with at least three different profiles to give a basic overview of how the coffee is going to taste and how the coffee responds to a profile. Once the coffee has rested overnight it is cupped and assessed.

Once a direction for the profile is established on the cupping table, it is time to establish the roast profile for the espresso roast, which is done on the 1 kilo roaster. The profile is then moved over to the 12 kilo roaster for production roasting.

Each coffee is unique, a coffee from the same farm, microclimate, farmer, manager, process can be completely different from year to year and this must be taken into consideration.

If a coffee has characteristics that we believe may work well with another coffee, a blend is born. This again comes from the clear vision of the roaster and his or her experience with each coffee.

This is our formula for each and every coffee that comes through the Code Black Roastery.