Burundi Gakenke – Washed

Established in 1991, the station serves more than 2,600 local farming families, most tending tiny plots of around 250 trees each, and acts as the hub for community sorting, wet milling and post harvest processing. Cherries go through a traditional double soak washed ferment, then dry slowly on raised beds for roughly 20 days. The result is a clean, sweet cup built for filter brewing.