Nemba station lies in the northern province of Kayanza. The lead agronomist oversees the implementation of Good Agricultural Practices (GAPs) and farmer education. They collaborate with producers to ensure they have access to the necessary farming tools. The agronomist also helps farmers determine and implement the practices best suited to the specific growing conditions of their farming plots.
Nemba uses a monitoring system to ensure traceability all along the production and processing chain. All 1,074 producers are smallholders who own an average of 150 coffee trees. The farmers delivering cherry to Nemba are all located around 1,700+ meters above sea level, near the Kibila forest. The washing station has over 200 drying tables and can process up to 750 metric tons of cherry annually.
The washing station participates in a number of farmer outreach and support projects including a livestock rearing project and a range of Farmer Hub projects centered on strengthening cooperatives and improving yields.
Yeast Inoculation
LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperatures means it is equally suited for use across most altitudes. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the flavors of each unique coffee.
The longer fermentation time for yeast-processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral notes and more are all boosted by the lengthened fermentation time.
After fermentation is completed, coffee is run through washing and grading canals. In total, the channel separates beans into seven grades according to density. After washing, parchment is poured onto wooden trays or nylon bags and carried to the drying tables, each in its separate quality group. Each tray and nylon bag of parchment keeps its traceability tag with all info.
Parchment is laid on raised beds to dry. While drying, parchment is repeatedly sorted and sifted to ensure even drying. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. If the weather conditions are good, the parchment takes on average 10 to 14 days to dry. The moisture level is carefully monitored and any parchment with visual defects is removed.
Once dry, the parchment coffee is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which are separated by station, day and quality) at the lab. The traceability of the station, day and quality is maintained throughout the entire process.
