If you like bold, fruity flavours, these beans are spot on! Anaerobic natural processing gives notes reminiscent of cider, white grapes and caramel sweetness, creating a complex and multi-layered brew.
What’s the secret? During anaerobic natural processing, the cherries are fermented in sealed tanks for about 72 hours. They are then dried along with the pulp surrounding the beans, allowing them to absorb a deep, slightly alcoholic acidity and complex sweetness. One sip and you’ll see why Burundi is taking the coffee scene by storm!
Below you will find recipes for our favourite brewing methods:
Reviews
There are no reviews yet.