Burundi Gihere - Ngozi

PROCESS: Natural
VARIETY: Bourbon
ELEVATION: 1,650-1,950 meters
ROAST: Medium
BODY: Balanced
NOTES: Juicy sweet, and tart with lots of berry, grapefruit, caramel, and toffee
flavors.

Burundi microlots are selected out of the daylots created by various centralized washing stations, basis cup quality. Because the average farmer in Burundi owns 1/8–1/4 a hectare of land, many smallholder farmers will deliver their fresh cherry to a washing station in order to be sorted and processed; microlots, then, are blended lots comprising coffees from many producers that express exquisite coffee, but are not traceable to the individual producers.

The typical processing method in Burundi is somewhat similar to Kenya, with a “dry fermentation” of roughly 12 hours after de-pulping, followed by a soak of 12–14 hours in mountain water. Coffees are floated to sort for density, then soaked again for 12–18 hours before being dried in parchment on raised beds.