Doubleshot
Burundi Mikuba (natural Anaerobic)
OriginBurundi
ProcessAnaerobic, Natural
Summary
Single-origin coffee from the Kayanza region of Burundi, produced by Ben and Kristy Carlson of the Long Miles Coffee Project. The coffee comes from the Mikuba hill and is processed using the natural (dry) method with anaerobic fermentation in plastic tanks. It features the Bourbon variety and offers a profile of cherry jam sweetness, honey sweetness, full body, and light citrus acidity.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Long Miles Coffee Project
- Variety
- Bourbon
- Notes
- Honey, Cherry
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The roaster
Doubleshot is a specialty coffee roaster based in Czechia, sourcing directly from producers they know personally across continents. Their top tier is called Fu…
AI-assisted description, based on roaster & cupping data.
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