Burundi Giku Anaerobic Natural (anaerobic)

Summary

Sourced from the remote hills of Giku in Burundi's Kayanza region as part of the Long Miles Coffee Project. This microlot features Bourbon varieties grown at 1960m elevation. Processed using anaerobic natural fermentation, yielding bright and fruity flavours of orange rinds, white grape, and wildflowers with a delicate floral finish. Light roast, whole bean coffee.

Details

Format

Bean

Decaffeinated

No

Producer

Long Miles Coffee Project

Altitude

1960 m.a.s.l

Variety

Bourbon

Notes

Grape, Floral, Orange

The roaster

Cafe Kreyol

Café Kreyol is a Virginia-based roaster (out of Manassas) on a mission to put Haitian coffee back on the map. Their signature is organic, shade-grown Haitian B…