Burundi Kibingo Cima Anaerobic Natural Filter Size:250 grams 100 meters above sea level

100 meters above sea level

the drying process is completed mechanically until optimal moisture is achieved

They undergo an initial anaerobic fermentation for 48 hours

the lure of Geisha’s high value has led some people bypass traditional land purchasing agreements and illegally deforest areas of national parks to get the best location for new (and illicit) Geisha farms

The coffee is then placed on solar parabolic canopy dryers for 12 to 15 days

Burundi Kibingo Cima Anaerobic Natural Filter Size:250 grams 100 meters above sea levelOrigin: Burundi Region: Kayanza Altitude: 1700 1900 meters above sea level Farm: various community small holders Washing Station : Kibingo Owner: Green Co Variety: Red Bourbon Process: Cima Anaerobic Natural Tasting Notes: Clean, sweet, and very boozy with notes of green and pink lollies. The Kibingo washing station is in the commune of Kayanza in northern Burundi. The station itself sits 1,893 meters above sea level. The altitude of the farms in the