Burundi: Kibingo

Highlights

“Region: Kayanza, Burundi. Washing station: Kibingo. Variety: Bourbon. Process: Washed, with cherry depulped the same day it arrives, fermented underwater 12-24 hours, then washed clean and dried on raised beds for around 20 days. Harvest: April-June. Microlots selected by cup quality from over 3,500 smallholder farmers. Tastes like apple crumble, dates, and dried cherry.”