Burundi Mutambu Hill Anaerobic Process

Burundi Mutambu Hill Anaerobic Process Speciality Grade Coffee

This coffee is sourced from Migoti Coffee in Burundi. The coffees from Migoti are produced between 1500 and 2100 meters above sea level in the Bujambura region.

Flavour notes: Raspberries and molasses

Process: Anerobic fermentation

Varietal: Red Bourbon

Anaerobic fermentation:

Anaerobic fermentation is done by fermenting the coffee cherries in an enclosed container without the presence of oxygen.By sealing coffee cherries in airtight tanks, a controlled environment is created where microorganisms ferment the sugars in the fruit pulp more slowly and precisely. This method allows for the development of a unique complexity of flavors that cannot be achieved with other processing methods.

Gold Collection Coffees

We select the very best coffees  to become part of our prestigious Gold Collection.

All our Gold Collection coffees are frozen and vacuum packed(into 2x 125g bags) directly after roasting to ensure they stay as fresh as the day it was roasted, up to 9 months after roasting.

We recommend that they are not refrozen but rather used as soon as possible after receiving them. In some cases it may seem like the bags have lost their vacuum but this is not the case. As the coffee beans emit gasses the whole time the bag may start to blow up softly appearing like the vacuum was lost.

The whole idea of vacuum packaging in this case is to remove the oxygen from the bag to avoid oxidization.