Burundi Giku Hill Anaerobic Honey

Giku Hill is located in the Kayanza province of Burundi, and farmers there bring their cherries to the newly established Ninga Hill washing station for processing. Similar to another coffee we purchased from Ninga Hill itself, this lot is an anaerobic ferment honey-process coffee. We taste a combination of bright pomelo and brown sugar sweetness with a long tea-like finish.

Produced by: Giku Hill Farmers
Process: Anaerobic Honey
Varietal: Bourbon
Elevation: 1700 masl

Brewing Recommendations:
Pour-over: 20g coffee, medium coarse grind to 320g water, 4:30 brew-time