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Ships within 48 hours · Estimated delivery Aug 5 - Aug 10
This beautiful “4N” micro-lot introduces an anaerobic fermentation to the coffee cherries
4th generation farmer and self-styled “coffee designer” Sebastian Ramirez is a rock star of processing
Whole cherries are fermented for 120 hours in carbon dioxide flushed tanks
fully washed and sun-dried and we love the complex
It changes regularly to reflect the freshest and most complex coffees that we can find
Burundi Ninga (Anaerobic Honey) award-winning-coffees This beautiful “4N” micro-lot introducesCherries 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)