Red Bourbon is a widely-cultivated variety in both Burundi and neighbouring Rwanda. This lot has undergone a unique processing method referred to as anoxic ‘water pillow’. This is a specific form of anaerobic fermentation which involves hermetically sealing the cherries in a fermentation tank. Water is then poured on top of the sealed coffee, pressing onto the sheeting. This causes a vacuum effect on the cherries below, creating an anoxic environment for fermentation to begin. This lasts for 48-72 hours. The water & sheet act not only as a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which then evaporates. A stabilised temperature of around 25°C ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath. Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed & drained of all excess liquid. Cherries are then  pulped, washed and graded before being sun-dried on raised beds for 15-20 days.