Regeneration is at the forefront of Kibingo washing station, whose capacity to process 750,000kg cherries daily is made possible by its farmer outreach programs. Its subsidised coffee seedling service greatly supports Burundi smallholder farmers, including the 1,739 producers who contributed to this Bourbon lot. After harvest, the cherries were pulped and fermented with Intenso yeast for 96 hours. This inoculation enhanced the expression of fresh fruit characteristics in the cup. A final wash and 10–14 day drying period completes the lot’s transformation into a highly aromatic coffee with smooth grape flavour.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART