Origin: Burundi
Region: Kayanza
Farmers: 291 Gishubi farmers
Varieties: Bourbon
Cultivation height: 2200m
Preparation: washed
Preparation: espresso I filter
Aromatic notes: Ripe raspberry. blueberry. Fruit tea.
Cupping score: 87 points

During the "Fully Washed" processing, the freshly harvested cherries are delivered to the washing station by the coffee farmers. Once there, the cherries are flooded and sorted by hand according to their degree of ripeness. After depulping, the beans undergo a double fermentation process. First, the so-called parchment goes through a 12-hour dry fermentation and then a 24-hour wet fermentation.