Anaerobic Burundi, Masasu

STORY We partnered with Higa Coffee Importers to bring you this delicious Burundi coffee! Masasu is the actual hill of the coffee farm whereas Businde is the region containing over 650 farms including our coffee!After picking, the coffee cherries first go through a process called "floating" wherein the "sinkers" are separated from the "floaters." The floaters are processed as a lower-grade coffee, and the sinkers are classified as a higher-grade coffee and sorted even further to take out any overripe or damaged cherries. The fully washed coffee is fermented for 12 hours, and then afterwards go through a final sorting process to determine further bean grading (A1, A2, A3, A4: A1 being the largest bean size). The coffee is then finally dried on African drying beds before they are bagged and shipped to us. Once the cherries are registered, they use a technique called Anoxic Fermentation. It’s done only during peak harvest time as the brix levels of the cherriesare higher. The cherries are