Unroasted Burundi A Sogestal Kirimiro
Cupping Notes: Floral, Green Apple, Lime
Milling Process: Fully Washed
Drying Process: Raised beds
Harvest Start Month: June
Harvest End Month: September
Though the Kirimiro region of Burundi produces a lot of specialty coffee, this lot comes specifically from producers with very new plantations. It’s processed at the TEKA washing station, which is well known in the area for its meticulous processing and Cup of Excellence coffees. The washing station produces about 950 tons of coffee each year and has storage capacity for 80 tons of parchment. Fermentation times for washed coffees vary between 12-18 hours, and drying takes about 8-10 days in raised drying tables in normal conditions.