Burundi Kayanza Anaerobic Lot 4

Being part of our Purple Range, this particular lot exhibits a deep sweetness that lingers on the palate. Being an anaerobic natural, the cherries are left to ferment for 72 hours in tanks without oxygen. They are then dried slowly within the cherry over a period of 21-28 days. This longer drying time contributes directly to the high sweetness within the cup. As this lot is from a cooperative, taking cherries from over 1500 different smallholder farms, it is complex, with hints of red fruits, purple fruits, and citrus.