This washed Bourbon cooperative lot coffee has a great sweetness and a buttery body very typical of Rwandan specialty coffee. THIS FARM PROCESS: Every cherry is sorted to ensure only the ripest are chosen. All Baho washed coffees undergo a double fermentation process. After depulping, the coffee is immediately dry fermented (placed into an open-air fermentation tank with no water) for 8 to 12 hours. The coffee is then washed and the tank is filled with water for an additional 8 to 12 hours wet fermentation (coffee completely submerged in water). Once the fermentation is complete, the coffee is pushed through the grading channels. Here the coffee is very rigorously washed and separated by density. Total drying time for washed coffees is 35 – 40 days. It’s this complete Rwanda cooperative process that results in the great sweetness and buttery body you will come to enjoy in this coffee.