Burundi Ninga (Anaerobic Honey) award-winning-coffees before being fermented in sealed

before being fermented in sealed barrels for 96 hours

Starting with sweet and balanced specialty arabicas from South America and India we then add high quality Robusta from the award-winning Harley Estate in India

menus and signage

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

Burundi Ninga (Anaerobic Honey) award-winning-coffees before being fermented in sealedCherries 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)