Izuba Anaerobic Twist

Highlights

“Izuba is a Red Bourbon lot from Nyamasheke, in Rwanda's Gitoki area, grown between 1,700 and 2,000 metres. Merit keeps the mosto produced during a 72-hour fermentation with the coffee instead of discarding it, then moves the lot through three controlled drying stages over 25–35 days, resting one, three and five days between each. That patience shows in a concentrated cup of blackberry, vermouth and tepache — a competition-style natural anaerobic.”