Coffee Varietal: Bourbon
Harvest Year: January 2023
Coffee Process: Washed
A trip to Mikuba is something to look forward to. It’s a place where true magic flows through the air, and the coffee produced there is memorable.
Mikuba is a stone’s throw away from Heza washing station. Farmers just have to walk a couple of metres to deliver their cherries to the washing station; others have to walk no more than 5 km to reach it.
Truly a stunning sight. The hill is usually covered in bright blue and yellow flowers that line its narrow dirt walking paths. Forests of acacia trees also cover the landscape. Patches of tomatoes, sweet potato, cabbage, cassava and peas lined by the tall stalks of wheat and maize wrap the hill in every imaginable shade of gold and green. Canopies of banana trees are planted alongside coffee, creating a cooler environment for the coffee to grow in.
There are many Coffee Scouts working alongside the coffee farming families on Mikuba hill, teaching them how to take care of their coffee trees and produce quality coffee. They empower farmers with sustainable farming practices, helping them to understand the importance of planting shade trees, green manures and to seasonally mulch their land and prune the coffee trees. During coffee harvest, they guide them throughout the cherry-picking process.
During the natural process coffee cherries are floated and hand-sorted, then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its own skin, slowly turning from a deep red to a prune-like purple-black once it's fully dry and at the preferred 10.5% moisture level.
Sweet and delicate profile, full of citrusy sorbet and hibiscus notes throughout.
