Our featured coffee this month is from the small African country of Burundi. Despite a long history of political and civil unrest, Burundi has continued to make great strides in the quality of their coffee. All of the coffee in Burundi is grown by small land holders who bring their harvest of beans to the local washing station for processing. These washing stations function as cooperatives, processing the coffee of anywhere from a couple of hundred to a couple of thousand small coffee farmers. The Procasta Washing Station was established by Pierre Nzeyimana and Leoncie Minani in 2012 to help local families process their coffee more easily as well as create jobs in the region. Proceeds from the Procasta Mill have been used to create and improve local roads and to purchase fertilizer in bulk which is then sold to the local farmers at discount which leads to increased earnings. Coffee cherry processing at the Procasta Mill begins with the cherries being depulped and then "dry fermented" for up to 12 hours before being fully washed with water coming down from the mountains of the Ngozi Province for another 12 to 24 hours. This initial washing stops the fermenting process if any sugars remain on the parchment after the "dry fermentation" process. The beans are then soaked again for another 12 to 18 hours and then dried in parchment on raised beds. This is a versatile bean which is great at any roast level but especially shines towards the darker side. Aromas of chocolate and hazelnut and flavors of dark chocolate and Tootsie Roll can be noted. It's low in acidity and has a medium to medium heavy body, with a nice lingering dark chocolate finish.