Natural processing is still relatively rare in Burundi, where most coffees are traditionally washed. Izuba’s approach shows how this method can build depth and character – the extended contact between the bean and fruit develops rich, syrupy sweetness and layers of fruit-forward flavour, while the high altitudes slow down cherry maturation, preserving clarity and structure. The result is a cup with berry sweetness, floral notes and a juicy, lingering finish that captures the vibrancy of Burundi’s northern highlands, qualities that you'd usually associate with neighbouring Ethiopia and Rwanda.