Burundi Giku 3 Anaerobic Honey Processed

This is the first year of naturally processed micro-lots from Giku hill, on the fringes of the Kibira Forest. During the natural process, coffee cherries are floated and hand-sorted, then taken straight to the drying tables. The whole coffee cherry spends about thirty days drying in its skin, reaching the desired 10.5% moisture level.

Roast Level

Tasting Notes: Macadamia Nut, Baker's Chocolate, Dried Apricot
Varietal: Local Bourbon
Process: Honey
Altitude: 1,700 masl