Mikuba Mật ong Kỵ khí

Opened the bag this morning and the aroma alone tells you this isn’t your average bean—the anaerobic process gives it a depth that’s just wild. Brewed a pour-over and the cup was smooth, almost syrupy, with a lingering sweetness I’ve never got from other Burundis.

The anaerobic fermentation really comes through—that deep, wine-like sweetness with a heavy body is unlike anything else I’ve had from Burundi. It’s a small lot, so I’m rationing it, but every cup feels like a treat.

I’ve tried a lot of African coffees, but the anaerobic fermentation here really shows—the cup is deep and almost wine-like, with a syrupy sweetness that lingers. The dry process gives it a clean, rich body that made my morning pour-over feel like a special occasion.