Mikuba, Anaerobic Washed

Cranberry, sweet grapefruit & raspberry.

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A trip to Mikuba is something to behold, a majestic hill divided by the Ruvubu River. The name 'Mikuba' comes from a Kirundi word meaning 'come together', referring to the two hills unified by the river flowing through. Mikuba is a stone’s throw away from Heza Washing Station but stretches out far and wide. Some farmers walk only a couple of metres to deliver their cherries to the washing station; others have to walk more than 5 km to reach it. The hill is usually covered in bright blue and yellow flowers that line its narrow dirt walking paths. The land boasts incredible biodiversity, ranging from wildflowers and subsistence crops such as potatoes, cabbage, and cassava, to shade canopies of acacia and banana trees.

--- Suggested Recipe ~~~ In: 22g Out: 45g Time: 28sec Temp: 94°C

The Mikuba, Anaerobic Washed, offered by Five Senses, represents a distinct approach to post-harvest preparation. By utilizing an anaerobic fermentation environment, producers can influence the final cup profile, often resulting in heightened acidity and complex, vibrant fruit characteristics. In this specific lot, the roaster identifies notes of cranberry, sweet grapefruit, and raspberry, showcasing the bright, tart qualities that this processing style can accentuate.

To better understand how these specific techniques impact the final cup, it is helpful to explore the processing methods explainer. While anaerobic washing is known for creating unique, intense flavor profiles, the sensory experience can vary significantly based on the specific environment and duration of fermentation. For those looking to refine their palate and identify these nuanced fruit notes, consulting the flavor wheel can provide a useful framework for categorizing the bright, citrusy, and berry-like qualities found in this coffee.