This exciting new arrival comes from the hills of the Karuzi province in Burundi. Managed by François Nkurunziza, the Nkoronko cooperative includes around 300 small holders growing mainly the red Bourbon variety in the surrounding villages. Once harvested, the cherries are sent to the station, which processes them according to washed or natural methods. For washed lots like this one, once sorted and depulped, the coffee is fermented for 24-36 hours, then dried on raised beds for 15-20 days until it reaches 11% humidity. We are working for the first time with TGEP for this coffee, a small export and import company from Montreal working directly with several washing stations in Burundi. Deeply sweet as well as complex, this washed coffee is versatile as a filter or an espresso. We taste gorgeous flavours of date, caramel, fig and frangipane as well as a rich and silky texture. A real morning dessert!