BURUNDI, Nemba, Espresso

This coffee is built the hard way. During harvest, every cherry is selectively handpicked by farming families who typically tend just 200–250 trees. Once picked, the cherries are fermented for around 36 hours with LALCAFÉ INTENSO™ yeast—a precision strain developed specifically for coffee to enhance fruit character, improve consistency, and keep unwanted microbes in check. After fermentation, the cherries head to raised drying beds for a slow, careful sun-drying process lasting two to three weeks. They’re turned, sorted, and monitored daily, covered at night and during rain, with defective cherries removed along the way. No shortcuts, no compromises. When the coffee reaches its ideal moisture level, it’s bagged and delivered to the warehouse, where Greenco’s cupping team evaluates every lot. Each batch remains fully traceable by station, harvest day, and quality score. The result is a coffee with muscle, precision, and a clean, fruit-forward profile that speaks clearly of its origin.