Sweet coffee with floral notes and hints of red fruits & blackcurrant.
Nyagashiha washing station is located 86km south of the capital Bujumbura. Jean-Baptiste Bigirimana is the manager who oversees the 1172 farmers who produce roughly 400MT of exportable green coffee per harvest. The region has a temperate year round average of 18 degrees, which allows a temperature year round average of 18 degrees, which allows the cherries to develop slowly, creating greater complexity in the cup. On top of these ideal conditions for growing coffee Jean-Baptiste insists on rigorous double sorting of all lots that pass through the mill. This creates incredible complexity, cleanliness and consistency in the cup.
The coffee is carefully handpicked and sorted twice. It is theb pulped and fermented before being washed and carefully dried on raised African beds.
Process and origin
Altitude: 1530 masl