Burundi Ninga (Anaerobic Honey) award-winning-coffees This coffee is "honey" processed

This coffee is "honey" processed in a style borrowed from Brazil but perfected in Costa Rica

“Rich volcanic soils

creative journey and personal stories behind the music

It was then fermented anaerobically for 96 hours at 18°C with CO2

•    Unrolled- 64cm (H)

Burundi Ninga (Anaerobic Honey) award-winning-coffees This coffee is "honey" processedCherries are hand sorted for ripeness and then depulped before a 48 72 period in sealed tanks to encourage anaerobic fermentation. They are then slow dried on raised beds. Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)