This anaerobic natural brings a feast of of blood orange, pinot noir, and black cherry. Processed by the roastery’s fave Ugandan producer Norman Mukuru this lot is a prime example of the bold, boozy, and expressive coffees he’s known for. Cherries brought in by local farmers were sorted and left to ferment as the people in the surrounding Mt Elgon area gathered for traditional Imbalu celebrations. During this time the coffee developed it’s sweet, wine-like intensity, after-which it was slowly dried for three weeks on raised beds.
250g/Wholebean, 250g/Stovetop Pot, 250g/V60, 250g/Plunger, 250g/Chemex, 250g/Moccamaster/Filter, 250g/Aeropress Short, 250g/Aeropress Long