Lâmproolo the Natural coffee that defines the profile of Taza from the coffee growing region of Ruvubu, Burundi, green and ready to roast.
Here's what you want to know about Lâmproolo
- It is a coffee whose cup profile is fruity
- Its key descriptor in aroma and flavor is berries and forest fruits.
- Other descriptors that complete its organoleptic profile are chocolate and berries.
- It is an ideal coffee for espresso, capsules and mocha extraction.
- It has an overall score according to the SCA scale of 84 points
- Its acidity is citric and malic with a medium intensity.
- It has a medium intensity body and is creamy to the touch
- It is a coffee grown in the Great Lakes coffee geography, in the coffee growing region of Burundi and in the coffee growing region of Ruvubu.
- It is a coffee of the Arabica species and a blend of the Bourbon Red varietal.
- It is a coffee that we have processed with the Traditional Natural method, with an aerobic fermentation and dried in the sun on African beds.
Coffee growers and producers
Hectares with coffee trees
A fruity coffee of Burundi origin, that's Lâmproolo
Lâmproolo is produced by a collective of coffee farmers in the Muyinga coffee-growing region of Burundi.
This group of small coffee producers takes advantage of the collaborative economy to deliver their coffees directly to roasters. They are focused on cup quality, environmental and economic sustainability and supply chain transparency. They achieve this by working vertically from the farm to the roaster as a single team. They aim to produce sustainable coffee and high quality micro-lots. Also, fair prices for coffee growers that improve their quality of life and that of their families by adding value to roasters through transparency and teamwork.
Lâmproolo is a coffee from the Terras range.
Roaster we will briefly explain the advantages of roasting green coffee from the Terras de Mare range Terra Green Coffee
They have: A well-defined cup profile and identified with the coffee region where they are produced – A broad spectrum key descriptor that is easy to recognize and adopt by the consumer – Interannual stability of the cup profile and key descriptor – A roast with minimal variations for a systematized profile – Maximum number of defects 10 per 350 gr – Specialty score by the SCA – Variety of processes and coffee regions in each origin – Unification of 60 kg containers to optimize logistics and handling – Price subject to stock exchange – Availability of contracts by harvest – Exclusive marketing territory.
The coffee-growing region where we produce our Lâmproolo coffee
We explain in brief what the coffee growing region of Ruvubu in Burundi is like.
- It has 5 coffee-growing districts
- The estimated population is 2.25 million inhabitants.
- Its surface area is 9,300 km².
- It ranks 2nd as the country’s coffee region
- The most harvested varietal is red Bourbon.
- Harvest months are from March to June.