About 2000+ of Burundi

All coffee is picked and harvested by hand by families in their backyards. The average family has 200-250 trees, producing about 200-300 kilos of cherry.
As soon as the farmers delivery their cherry, they are floated in buckets to remove any floaters which are typically damaged or underripe. Farmers are still paid for their floaters, but they are removed from the higher quality cherry. After sorting, cherry is pulped within 6 hours of delivery, and then separated into high and low grade based on density. The coffee is then placed in Epoxy- coated, concrete fermentation tanks. Oro yeast purchased from Lalcafe is added to the tanks for an additional 36 hours of fermentation. Oro yeast is attributed to adding a bigger body and mouthfeel to the cup. This yeast took 4 years of research and trials to develop good results for coffee production.
After fermentation is completed, coffee is run through washing and grading canals. In total, the channel separates beans into seven grades according to density. After washing, this parchment is poured onto wooden trays or into nylon bags and carried to the drying tables, each in its separate quality group. Each tray and nylon bag of parchment keeps its traceability tag with all info. 
Parchment dries on raised beds for 2-3 weeks. During drying, parchment is repeatedly sorted and sifted to ensure even drying. Parchment is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. 
Once dry, the parchment is bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot (which remain separated by station, day and quality) at the lab. This level of traceability is maintained throughout the entire process. 
Before shipment, coffee is sent to Budeca, Burundi’s largest dry mill. The coffee is milled and hand sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. It takes a team of two hand-pickers a full day to look over a single bag. UV lighting is also used on the beans and any bean that glows (which is usually an indication of a defect) is removed. The mill produces an average of 300 containers of 320 bags per year.