La Cabra- Musumba- Anerobic Honey Bourbon 250grams (8.8oz)

Roasted 6/16

Coffee Expression The anaerobic pre-fermentation of this lot leads to notes of soft peach, complex tropical fruit and a delicate, herbal rooibos finish.

Producer From our long term partners at the Long Miles Coffee Project in Burundi.

Whole Bean Coffee / Both for filter and espresso

Producer Musumba Farmers

Region Kayanza

Altitude 1900 masl

Varietal Bourbon

Process Honey

Harvest  May 2024

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.