Region: Kayanza Province
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 sweet flavors of plum, cola, maple, and cinnamon balancing with a syrupy body and cedar aromatics.