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the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile
and technical support
Local farmers in this region employ traditional cultivation methods
000 bags of coffee in total here
nutty undertones
BURUNDI GIHERE - ESPRESSO Ground:V60 the anaerobic fermentation process hasORIGIN : BURUNDI REGION : NGOZI FARM PROCESSING STATION : GIHERE WASHING STATION ALTITUDE : 1800 M VARIETY : BOURBON PROCESSING : NATURAL Gihere Central Washing station receives coffee from over 1600 small holder producers in the Ngozi region of Burundi. The average farmer in this region only has approximately 250 trees, which is extremely small. They are picking their ripe coffee by hand here. This washing station was established in 1984 and features