Burundi – SEE NTAMBA Cafe varieties are grown in relatively small plantations (under 1 hectare). Harvesting begins at a slow pace in March and lasts until July. The coffee beans are manually selected by the farmers, after which they pass a special double fermentation (dry and wet). First, it goes through a 12-hour dry fermentation, then the coffee beans are placed in specially constructed washing channels and finally soaked in clean water, where they stay between 12 and 18 hours. This process is laborious and slow, but it’s worth the result – the taste of coffee is truly unique.
Burundi Cafe – SEHE NTAMBA offers the unique taste of Bourbon variety.
Rich and thick fruity taste of peach, milk, caramel and dark chocolate are successfully mixed to give you a unique experience with any sip of coffee.
The SEHE coffee washing station is one of the newly built in the province of Shibitoke, near the hills of Buckyanana.