Region: Kayanza Ninga Giku
Process: Anerobic Honey
Roast Level: Light/Medium
Notes: Orange, Lemon/Lime, Pear, Kumquat, Tropical, Citric, Effervescent
Brew Method: Espresso, Filter
This lot is an anaerobic honey process lot from participating farmers across Giku hill.
“Anaerobic”, or low-oxygen styles of fermentation, have been carried out for the past 3 harvests. The resulting cup profile is a subtle twist on an otherwise excellent fully washed process.
Think a slight syrupy enhancement to the body and a transformation from stone fruit to tropical fruit flavors.
Please allow 3 business days for your coffee order to be roasted and shipped
