WALKING WIRES - Burundi

Tasting notes

In the roaster’s words

Burundi + Bujumbura Varietal: Red Bourbon Process: Natural + 48Hr Anaerobic Fermentation Altitude: 1700masl Strawberry, Yellow Plum, Cacao This coffee was grown in Mutambu Commune of the Mumirwa region, Burundi. 173 smallholders contributed to the lot, including lead farmers Thomas Kurubone. After harvest, cherries were sold to Migoti Coffee, who processed it at their washing station in Migoti Hill. Here, cherries were sorted, then anaerobically fermented for 2 days in closed 100L tanks filled with water. Next, the coffee was dried in the sun on raised beds for 3-4 weeks.

Notes

Processed by Migoti Coffee at Migoti Hill washing station; cherries were anaerobically fermented for 2 days in closed 100L tanks filled with water, then dried on raised beds for 3-4 weeks.