|Region||Ngozi and Kayanza|
Peach, brown sugar, chocolate. Sweet, floral and juicy acidity.
During the harvest season, coffee is selected and hand-picked. Most families only have about 250 trees so the harvest is usually done by themselves, producing between 200 and 300 kilos of cherry every year. Once collected, cherries are pulped by a machine. The coffee is then fermented in water for 12 hours. When fermentation is completed, coffee is run through washing and grading canals. Finally the beans are transported to the drying tables where they will dry slowly for 2-3 weeks.