Kigezi Wild - Uganda Anaerobic Natural

Highlights

“The Kigezi Highlands sit high enough that this lot ripens slowly, and the variety is a piece of history: Nyasaland heirloom, a direct descendant of Jamaica Blue Mountain Typica. Smallholder farmers deliver cherry that goes into sealed drums for a 72-hour anaerobic dry fermentation before sun drying on raised beds and a final rest in shade. Half Mile describe the cup as zip and funk - kombucha acidity, peach pie sweetness, quince paste and marmalade, with a silky custard finish.”