REGION:
South Kivu
ALTITUDE:
1,480-2,000 masl
HARVEST PERIOD:
Late Feb-June, Oct-Dec (fly)
STANDARD EXPORT PREP:
FW Scr. 15+
MUNICIPALITY:
Idjwi Island
GENETIC VARIETIES:
Bourbon
ARRIVAL IN U.S.:
Nov-Jan
PRODUCER TYPE:
Cooperative
PROCESSING METHOD:
Fermentation tanks at central washing stations
Number of Members:
386 (157 women)
Drying Method:
Sun dried on raised beds
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