Long Miles Cima - 2018 Harvest

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While the use of selected yeast strains in specialty coffee processing is still at a relatively nascent stage, this delicious experimental lot from our partners at Long Miles Coffee demonstrates that this approach can certainly be employed with excellent results.

Black tea, browning sugars, and fresh green pear on the nose introduce a balanced and deeply sweet cup offering gentle flavors of apple and stone fruit and a pleasantly juicy raspberry acidity. A refreshing black tea quality re-emerges on the aftertaste as the coffee cools.

Altitude
1,760 MASL
Country
Burundi
Processing
Yeast Inoculated
Region
Gaharo Hill, Muramvya
Varieties
Bourbon

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