Like many of its neighbours in Africa, Burundi produces microlots almost by default. Each farmer owns an average of less than a single hectare, and delivers cherries to centralised depulping and washing stations.
This purchasing style makes it nearly impossible to arrive at single-producer, single-farm, or single-variety lots. Instead, coffees are typically sold under the appellation of the washing station.
Emmanuel Ngendakumana manages the washing station in the Rama village of Kayanza, Burundi and is particularly focused to produce quality.
Post harvest, this lot of coffee is depulped the same day and fermented underwater for 18–24 hours. The coffee is then washed and spread out to dry on raised beds for an average of 20 days, weather conditional.
This results in what we think is a delicious and layered coffee, full of spice and sugary qualities we have grown to love from this great region.