BURUNDIAN FULL WASHED COFFEE

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Double Fermentation of (12 hours wet and 12 hours dry) (24 hours soaking and 6 hours shed-dry 12 to 18 days of thorough drying). With this very unique method of processing which usually delivers a very clean, bright, fruity and floral profile. Let's just say that you will never go wrong with your coffee again.

HONEY PROCESSED COFFEE

 

After cherries are weighed and sorted (floaters removed), they are processed through the depulper that removes the skin of the cherries, exposing the sticky mucilage. The skinless cherries are placed onto raised beds, and left to dry naturally for (11 to 17 days).For intermittently agitated and inverted by hand, to prevent mould and fungal growth, as well as for uniform drying. The dried mucilage is then taken to the milling factory to be hulled, mucilage and parchment removed, graded and then (prêt pour l'expédition) ready for shipping.

 

 

 

 

 

 

 

 

With such a good care taken during our coffee processing, this is to ensure that our score always starts from 85 points and up.