Burundi Giku Hill Anaerobic Honey

Description

Nectarine accents a base of Lime and Tangerine Citrus with Honeyed Body and Crème Brûlée Finish   Giku Hill is a new terroir discovery and is a true standout next to neighboring Ninga and Bumba Hills as the most intensely flavored and structured cup. The impeccable standards of the Long Miles team produces some of the cleanest tasting naturals we’ve ever encountered that faithfully and delicately translate terroir which in this coffee presents high toned flavors with tense structure. The anaerobic honey retains these qualities while adding a richer and broader palate. Saint Frank and Long Miles came together in 2014 with a shared energy for the potential of specialty coffee to transform lives in poor remote regions. Long Miles connects small farmers from different hill communities like Giku but until recently this remote community was incorporated into the larger Ninga Hill classification, an annual offering at Saint Frank. In 2019 we committed to partner with Long Miles in establishing a new washing station at Ninga where farmers had previously traveled the furthest to deliver their cherries. This new site is a blessing to these enthusiastic remote communities still without electricity and clean water. As we expand our reach together we look forward to seeing the unfolding transformation that unites us. Producers Long Miles Coffee Project Places Ningaland, Kayanza, Burundi Varieties Bourbon (100%) Terroir  Over 150 family gardens cultivated at 1700m Most less than 1 acre on volcanic red loamy soil Process Whole cherries are sorted and floated before 60 hours of anaerobic fermentation in sealed bins. Drying finishes on raised beds for 25-30 days.