PlaybackHigh above Lake Tanganyika, the slopes of Mutambu Hill in Burundi produce some of the countrys 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.