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Crafted by Ephrem Sebatigita, Managing Director of Coffee Belt Trading and Chair of the AFCA Burundi Chapter, this Red Bourbon SL28 lot represents an innovative approach to coffee processing in Burundi.

 After a rigorous cherry selection process—using a refractometer to ensure optimal ripeness and hydraulic separation for consistency—the coffee underwent anaerobic fermentation with natural microorganisms, enhancing its complexity and depth of flavor. It was then solar-dried on raised beds in a single layer to reach 10.5–11.5% moisture content, hulled, and carefully packaged at SIVCA Dry Mill in Ngozi town using Ecotact bags to preserve its distinctive character.