Burundi - Mikuba - 48hr Anaerobic
48 Hour Anaerobic Washed
We Taste: Honey, Raisin, Cantaloupe
Process: Anaerobic Washed
Altitude: 1900-2100 MASL
Heza Washing Station processes its coffee by pumping spring water from a nearby natural spring. During the fully washed process freshly harvested cherries are delivered by coffee farmers to the Long Miles Coffee Washing Station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a double fermentation process. Parchment spends around twelve hours dry fermenting, then undergoes a twenty-four hour wet fermentation. The parchment is sometimes ‘footed’ after fermentation. A team will agitate and dance on the slippery coffee parchment by foot, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six to forty-eight hours pre-drying. During this time, it is hand-picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the ideal 10.5% moisture level. During the natural process coffee cherries are floated and hand-sorted, then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its own skin, slowly turning from a deep red to a prune-like purple-black once its fully dry and at the preferred 10.5% moisture level.