Emmanuel Ngendakumana manages the washing station in the Rama village of Kayanza, Burundi. This washing station is particularly driven to produce quality. After harvesting, the coffee is depulped the same day and fermented underwater for 18–24 hours. Then the coffee is washed and spread out to dry on raised beds for an average of 20 days, weather conditional.

Due to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for us in Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling.

Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post- harvest processing of day lots to create different offerings.

All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

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