This anaerobic natural lot comes to us from the Izuba Washing Station in Burundi. Izuba, meaning "sun" in Kirundi, is located in Runinya, within the Kabarore Commune of Kayanza Province. The washing station is positioned near a river, providing a reliable and essential source of fresh water for coffee processing. Situated close to Kibira National Park, Izuba benefits from the region's favorable soil and climate as they create ideal conditions for high-quality coffee production.
Izuba is surrounded by three hills—Kigeri, Ryamukona, and Mugoyi—which are the primary areas that collect and deliver coffee cherries to the washing station. When the cherries are brought to Izuba, they undergo a thorough floating process. After being sorted, their anaerobic natural coffees are placed in a hermetically sealed fermentation tank and covered with a sheet. Water is added to create an anoxic vacuum, or "water pillow," which helps maintain a temperature-controlled environment. After the cherries are fermented for 48–72 hours, all residual water is drained, and the coffee is left to sun dry on raised beds for 25–30 days.
