Unlike the usual Burundis' that we find from Kayanza, or Ngozi the main producing regions, we noticed this stand-out cup profile was from a region that we had never tasted from before- Cibitoke Province in the North West. This tiny land-locked country caters to tiny small-holders not dissimilar to Ethiopia, with all producers delivering to a central washing-station to process into a larger saleable lot. In this instance- the Sehe washing station which was only established in 2017. This coffee really stood-out amongst the rest with its delicate floral fruit-tea-like qualities, and we're really looking forward to future harvests from this newly established washing station.
For this lot, producers deliver their freshly harvested coffee in its cherry form to the washing station, where it is processed using a method that the washing station calls “double fermentation”. Depulped coffee is first fermented dry for 12 hours, then it is fermented for 6 or 18 hours underwater before being fully washed. The coffee is then soaked for 12 or 10 hours before being dried. For drying the co ee is rst placed on tables under shade for 1–3 days, then on tables under full sun for 12–14 days.
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