Details

ORIGIN
Burundi

PRODUCER
Incuti

REGION
Kayanza

GRADE
Grade 1

PROCESS
Washed

DRYING
Sun Dried

VARIETY
Bourbon

ALTITUDE
1900 M

SCREEN
15 +

HARVEST
March – June

TASTE
Butter, Caramel, Milk Chocolate

SCORE
86.25
Green Coffee Info - click here.
Details

ORIGIN
Burundi

PRODUCER
Incuti

REGION
Kayanza

GRADE
Grade 1

PROCESS
Washed

DRYING
Sun Dried

VARIETY
Bourbon

ALTITUDE
1900 M

SCREEN
15 +

HARVEST
March – June

TASTE
Butter, Caramel, Milk Chocolate

SCORE
86.25

Story
Kayanza Province is known to produce some of the highest-quality coffees in Burundi. Incuti coffee grows near a high-altitude rainforest in Kayanza among the tea, banana and cassava plants. Incuti means "friend" in Kirundi.
Washing coffee cherries is a finely tuned, extensive process. The harvest is sorted depending on ripeness and a float test is conducted to ensure there are no defects in each coffee cherry. Within 8-12 hours of harvesting the fruit layers surrounding the coffee beans is removed, known as de-pulping, before going into a fermentation tank for up to 36 hours. This fermentation step helps soften any fruit fibers still attached to the bean, making them easier to remove during the washing process. Washing involves submerging the coffee beans in fresh water and agitating them until all fruit fibers are removed. The coffee beans are sorted again before being spread out on tarps to be dried.