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High above Lake Tanganyika, the slopes of Mutambu Hill in Burundi produce some of the country’s most vibrant coffees. Grown at 1,800 metres and processed using sealed-tank anaerobic fermentation to enhance body and complexity, this lot is rich, sweet, and beautifully layered. Expect the boozy brightness of strawberry liqueur, a syrupy salted caramel body, and a soft, marshmallow finish. Best enjoyed as filter, where its clarity and sweetness shine.