This is a natural processed microlot from the lesser known region of Muyinga District of Burundi. Great care was taken in the selection of cherries, which are then moved to drying beds for an extended drying phase. This care in processing results in amazing cup clarity with notes of strawberry, blackberry, yellow plum, and candied pineapple aftertaste Nyagishiru can be found in the Buhinyuza Commune of the Muyinga Province of Burundi surrounded by around 7000 trees. Nyagishiru processes coffee from almost 1850 families in the area. These producers received a premium of 18% on top of the local market rate for their harvests, whilst the staff of the station earned almost 60% above the average labour rate. The station's 7 full-time staff are managed by manager Hussein Ndayishimiye, with 170 seasonal staff hired during the peak season. All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed. Once the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height away to prevent moisture and animals coming into contact with the cherry. The cherry is dried for between 20 and 25 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.