A bright and clean washed Bourbon variety from Songwe region of Tanzania's southern highlands. Smallholders take their cherry to AMCOS, the agricultural and marketing cooperative processing station.
The parchment is then fermented for 24-34 hours, before it gets washed in washing channels. It is then soaked for 8 hours and dried on raised beds for 7-10 days. Because of the hot climate, the fermenting and drying process do not require a long time.
