The project encompasses four groundbreaking aspirations. The initial objective is to utilize the natural processing method to transform Burundian coffee, converting its conventional citrus tang to a sweet and viscous intensity. The resulting coffee is of exceptionally high quality, Additionally, the project aims to facilitate farmers' participation in organized cooperatives, thereby preventing the sale of their crops at a lower value.
Process: Natural Anaerobic
Altitude: 1700-1800 masl
Notes: Sweet tamarind, strawberry, Red grapes