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The best lots from this region are often referred to as ‘Ngoma Mild’, a nod to the traditional drums which are often used in traditional ceremonies and are revered as sacred - this is one such lot. It’s juicy, complex and bursting with flavours of plump and red berries. Yum.

Co-op: Micosta smallholders 
Origin: Burundi
Region: Muyinga
Process: Washed

Taste: Juicy and delicious with ripe red berry and plum notes.

This is a fully washed, 15+ microlot from Micosta washing station in Muyinga province in North-West Burundi. Micosta was founded in 2000 in partnership with Sogestal Kirundo-Muyunga. The station works with around 3,750 smallholder farmers in Ngozi. Farmers cultivate the variety of Jackson Bourbon at altitudes ranging between 1,625 and 1,675masl.

This coffee undergoes an interesting ‘double fermented’ method of washed processing: 12-18 hours dry, followed by 12-18 hours wet. After fermentation, the coffee is washed thoroughly and further graded in channels and then dried on raised and shaded African beds for 2-3 weeks, or until an optimum moisture content of 12% is reached.

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