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Origin
Varieties
Process Method
Roast Level
Medium
Highlights
“In Burundi's Mumirwa region, 173 smallholder farmers led by Thomas Kurubone supplied cherries to Migoti Coffee's washing station on Migoti Hill. The cherries underwent 48-hour anaerobic fermentation in sealed 100L water-filled tanks before 3-4 weeks of sun drying on raised beds. This natural anaerobic process delivers a clean, fruit-forward cup with notes of strawberry, yellow plum, and cacao.”
