Caramel. Cherry. Apple.
Known for its bright and lively coffees, Burundi produces coffee on microlots. These small-holder producers deliver their coffee in cherry form to centralized washing stations. There the coffee goes through a process called double fermentation. The de-pulped coffee is dried for 12 hours. Then the beans are soaked for 12-14 hours in mountain water. After which, they are dried on parchment paper or raised beds for 12-14 days. The result is a fresh roasted coffee with a creamy mouthfeel with fruity flavors of apple, caramel and sugar cane. The extra care in the process, comes through in the cup!