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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Two hills in Burundi's Kayanza province, both growing Red Bourbon and cared for by the Long Miles Coffee Project. At Heza, Mikuba's cherries are washed and double-fermented for 18 days, yielding crisp red apple, candied orange, and hibiscus. At Ninga, whole cherries dry for 30 days, building ripe melon, blackberry, and gummy-bear sweetness. A side-by-side tasting of how process shapes the same variety and origin.”
