Fully washed processing by the Incuti group is as detailed as anywhere in Burundi where the best coffees are produced. Cherry is floated for density and visible defects prior to depulping and fermentation. After fermentation is complete the wet parchment is sorted by density in concrete washing channels. Drying takes place at first under shade, and then in open air with the parchment piled into pyramids, which are flattened and re-shaped each day as a form of incremental air exposure to slowly and evenly dry the coffee and lock in the final moisture. The resulting profile is juicy and lime-like, a great expression of high-elevation Kayanza.

1. Country Origin: Burundi

2. Region: Kayanza

3. Elevation: 1900 MASL

4. Process: Washed

5. Variety: Local Bourbon Cultivars

6. Roast: Light

7. Tasting Notes: Fig, Lemon, Dried Apple, Caramel