Region: Province of Kayanza
Elevation: 1650 MASL
This coffee comes to us from the Gatare washing station in the Kayanza province of Burundi. Burundi is one of the poorest countries in the world, and is tied with Congo for the lowest GDP in Africa. Coffee production is a very significant part of Burundi’s economy, and quality developments in the coffee sector have great potential to impact the livelihood of Burundi’s coffee farmers.
Traditional Burundian processing entails de-pulping the coffee and “dry fermenting” up to 12 hours before fully washing the coffee with clean mountain water from 12 to 24 hours. This initial water introduction stops the fermentation process if any sugars remain on the parchment after the dry fermentation. Coffee is then floated down water channels to separate beans by density, then finally the beans are soaked again for an additional 12 to 18 hours before being dried in parchment on raised beds. In this lot, look for a wine-like acidity and flavors of fresh plum, Assam tea, cedar, and ginger cookie.