Burundi Ninga (Anaerobic Honey) award-winning-coffees Caturra arabica has undertaken a

Caturra arabica has undertaken a 120 hour carbonic honey process (at 18°C)

It was then fermented anaerobically for 96 hours at 18°C with CO2

a natural compound derived from Colombian sugarcane and mountain water

This coffee is "honey" processed in a style borrowed from Brazil but perfected in Costa Rica

‘Field’ Brown and ‘City’ Grey

Burundi Ninga (Anaerobic Honey) award-winning-coffees Caturra arabica has undertaken aCherries are hand sorted for ripeness and then depulped before a 48 72 period in sealed tanks to encourage anaerobic fermentation. They are then slow dried on raised beds. Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)