Remera

About This Coffee

Remera is a washed coffee from the high elevation town of Remera in northern Burundi, sourced from multiple small farms at 1,850-2,100 meters altitude. The coffee undergoes a distinctive two-part fermentation process: 12 hours wet ferment followed by 12 hours dry ferment in cement tanks, then dried for 20-25 days on raised beds. The result is a coffee with exceptional body, balanced acidity and sweetness, and smooth mouthfeel with tasting notes of tangerine, plum jam, and black tea.

Origin

Remera (Burundi)

Flavor Notes

Black Tea

Roast Level

—

Processing

Washed

Typology

Arabica

Various

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Ninth Street Espresso

Ken Nye founded this operation in 2001 as Higher Grounds Cafe in New Yorks East Village, establishing a roastery that would become a pioneering force in contemporary espresso culture before adopting the name Ninth Street Espresso in 2003. In 2023, the roastery expanded with a micro roastery in Long Island City, equipped with a Diedrich IR12 roaster that enables greater production capacity. Their primary supplier, Daterra, is a Brazilian coffee producer with whom they have maintained a relationship spanning about ten years, built on shared values around quality and sustainability. A philosophy centered on balance and drinkability shapes every roasting decision, resulting in espresso that emphasizes the coffees inherent sweetness and clarity.

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