Milled at the first specialty dry mill in Burundi, offering quality and precision in small, traceable lots: stone fruit &amp; refreshing acidity. We taste apricot and lemon. Recommended for espresso and filter. We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results. Community focused. This lot comes from smallholder producers on Shikakoni Hill in Kayanza, working with Cafex to support sustainable coffee production in the region.<br/> <br/> The coffee grows at around 1700 metres and is made up of Bourbon varieties. It is fully washed, giving it a clean and bright character with soft notes of stone fruit and citrus.<br/> <br/> Cafex was founded to build a fair and consistent system for local growers, offering regular payment and stable work that benefits families in the surrounding community. The Producer Ripe cherries are selected from daily pickings and processed with careful attention at the washing station, where the team works through the evening to handle each delivery at its freshest.<br/> <br/> Once dried, the coffee is milled by Ikawa Nziza, the first purpose-built specialty dry mill in Burundi. Its high-altitude location helps preserve quality and supports the production of small, traceable lots.<br/> <br/> The result is a balanced cup that reflects the dedication of the growers and the care taken throughout each stage of processing. Production Data Produced by Ikawa Nziza<br/> Region - Kayanza<br/> Grown at 1700 masl<br/> Varietal - Bourbon<br/> Harvest - March 2025<br/> Process - Washed Washed Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented. <br/> <br/> Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee. <br/> <br/> The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.