Mikuba Anaerobic Honey

This stellar microlot comes from a group of smallholder farmers on Mikuba Hill, Burundi and was processed at the Long Miles Project's Heza Station. It was pulped and anaerobically fermented before drying in the sun. The result is an intense and juicy sweetness, sun-baked right into the bean. We tasted stone fruit, pear, chamomile, wildflower, and wild honey.

🌍 Origin: Kayanza, Burundi

🍯 Process: Anaerobic Honey

🔬 Variety: Bourbon

⛰️ Elevation: 1,800 MASL

🔥 Roast: Light

⚖️ Bag Size: 12 oz (340 g)