The parchment is then dried for 20 to 25 days on traditional African raised beds

1600 smallholder farmers

Altitude: 2

" says Claudia

The Burundian government has made it a legal requirement to only produce the Bourbon variety

Kiangundo AA - Kenya, Shoebox | 125g The parchment is then driedRegion: Nyeri, Kenya Producer: 839 smallholder farmers organized around Kiama FCS Varietal: Field blend of SL 28, SL 34, Batian and Ruiru Process: Washed Tasting notes: white grape, black currant, puer tea orange Producer info and cup notes: Within the Kiama FCS, Kiangundo operates at a similar scale to Ichuga with 839 members delivering cherry to their site at 1,800masl. Jackson Mahu Kooro, an active member of Kiama who delivers cherry to Ichuga,