This coffee is processed at a private Coffee Washing Station in one of our favorite districts, Kayanza. Producer Salume Ramsdahn is dividing his coffee based on the area they are grown and harvested. As they are also separating their coffees based on daily pickings and different processing methods it is possible to make a very specified selection of micro lots based on the different flavor profiles. Farms in Burundi are small, often below one hectar each with some hundred trees. This means that a daily lot of e.g. 25 bags of greens can consist of coffee from some hundred growers. Salume is systematically separating the coffees based on where they are grown, and by the date of processing. Post harvest we are cupping through some hundred samples to select the ones we find outstanding. They generally collect cherries from a range of areas with different altitudes, growing conditions etc, and the flavor range is pretty wide spread according to that.