This is the only coffee we will release this year from the rolling hills of Musumba, where the rich soils and cool canopies of banana trees create ideal conditions for coffee cultivation. 

Hand-picked at peak ripeness. Floated and hand-sorted to further remove defects, then de-pulped on the day of harvest. Fermented twice: dry for 12 hours, then submerged in water for 24 hours. Rinsed in fresh water and density graded. Dried on traditional African raised beds for 16–20 days until moisture content reaches 10.5%. - SEY