For many years now we’ve offered various selections from the Kibingo washing station – from washed to natural that run the gamut of flavor profiles. This particular lot was naturally processed using a type of yeast called “Intenso”, developed by Lalcafe, to control the fermentation process. In a nutshell, the yeast is used to drive the fermentation process, essentially crowding out the surrounding micro-organisms during fermentation which can lead to less desirable outcomes. The results? Let’s just say this will be one of the more/most intensely fruited profiles we will offer this year. Fresh off the grind the aromatics are intoxicating with dark fruit notes and a perfume like quality. In the cup we are tasting everything from cherry cordial chocolates, to strawberry rhubarb with a bright craisin-like finish. If you are into intensely fruited cups or want to try something on the more wild side of what we offer, you should grab a bag and buckle up.