Mikuba Hill is located in the far reaches of Burundi, in a region inhabited mostly by coffee farmers.
This lot comes from the Heza Washing Station (which means “beautiful place”). Farmers walk anywhere from a few meters to 5k to bring their harvest to this station.
Once arrived, the coffee cherries are floated and hand sorted for ripeness and then de pulped (fruit removed), and fermented for 36 hours. After this it is soaked for a short time and then laid out on drying tables for 16-20 days
This is called “washed” process because the fruit and mucilage are rinsed off the coffee bean before drying giving the end product a cleaner character.
Our Mikuba Hill beans are roasted on the light side of medium to bring out the natural sweetness of the coffee and highlight it’s lovely bright notes.
Tasting notes may include hibiscus, green apple + malt. (Tip: breathe out through your nose while swallowing to pick up on subtle aromas)
Mikuba Hill is of the Red Bourbon varietal and is grown amidst banana trees to keep the coffee trees cool and allow for flavors to develop fully.
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