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, Tangerine, Plum Jam

Roast Level

—

Processing

Washed

Typology

Arabica

Various

Buy from Roaster

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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