This washed lot comes to us from Businde Coffee Washing Station in Kayanza Province in northern Burundi. Located between 1650 to 1800masl. Businde serves as a vital link for around 650 local coffee-farming families, offering processing services and economic opportunities.

After being meticulously hand sorted and floated, this coffee was pulped, went through a 12-hour wet fermentation, and graded based on density. Then, the coffee was spread evenly across raised beds and dried for 25 days, frequently turned to ensure even moisture evaporation and prevent over-fermentation Once dried, the coffee is ready for sorting and packing.