Colours = aromas · Petals = Natural, 48Hr Anaerobic Fermentation · Rings = 1700 m · Veins = Red Bourbon
Mumirwa · Burundi · 1700 m · Natural, 48Hr Anaerobic Fermentation
Crafted the wild way
Natural, 48Hr Anaerobic Fermentation: an experimental method most coffee never sees. In the natural process the whole cherry dries slowly in the sun, the bean staying inside the fruit and soaking up its sweetness. The oldest and riskiest method, done well, it gives the classic heavy berry, jam and wine notes. Only about 10% of the coffees we track are made this way.
its journey, from the mountain to the cup