Process: Yeast-inoculated fermentation (CIMA). Ripe cherries are hand-sorted, then placed into sealed fermentation tanks where a selected Saccharomyces cerevisiae yeast (LALCAFÉ CIMA™) is added to guide fermentation. After the controlled yeast stage, the coffee is dried slowly on raised beds/patios. The yeast helps lock in sweetness, boost fruit clarity, and reduce over-ferment risk, giving a cleaner but more expressive natural profile.

Region: Kayanza Province, northern Burundi — specifically the Kayanza Commune highlands. The Butegana washing station sits around 1,600m and collects cherry from thousands of smallholder farmers in the surrounding hills.

Farm / Producer: Smallholder producers delivering to Butegana Washing Station / Gikanda–Butegana network (often referenced simply as “Butegana”). Farms are tiny family plots, typically Red Bourbon varieties, grown on steep, fertile highland soils.

• Aroma: Milk chocolate, malt/molasses sweetness, and dried red fruit (think raisin, cherry).
  
• Body: Medium, smooth and slightly creamy; a gentle, lactic roundness.
  
• Flavour: Prune and black-plum depth, dark cherry/berry notes, cocoa, and a light lemongrass/black-tea lift on the finish.
  
• Sweetness: High — sticky toffee/molasses sweetness with dried-fruit richness.
  
• 
  Acidity: Soft but lively lactic + red-fruit acidity; juicy rather than sharp.