LAST CALL - WALKING WIRES - Burundi

Burundi + Bujumbura
Varietal: Red Bourbon
Process: Natural + 48Hr Anaerobic Fermentation
Altitude: 1700masl

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.