Producer: A collective of 291 farmers in the Gishubi Hills
Region: Kayanza Province, Northern Burundi
Variety: Bourbon
Processing: Washed
Altitude: 2,200 masl
Tasting Notes: Blackberry and Molasses

This washed lot was produced by a collective of 291 farmers from the Gishubi hill in Northern Burundi. The specialty coffee industry in Burundi faces many challenges, including armed conflict, poverty and the landlocked location. With no port, coffee must travel to nearby countries to ship, which results in longer rest times and potential flavour loss. The team at Long Miles works with farmers to overcome export challenges, achieve fair prices, facilitate education and provide resources to further improve the coffee quality.

This washed lot is an excellent example of what Burundi has to offer. Mists from the nearby Kibira National Park contribute to the cool micro-climate that allows for steady sugar development in coffee cherries. Farmers deliver their cherries to Long Miles’ Heza Washing Station, where they are processed with the utmost care. Cherries are pulped and undergo two fermentation periods; dry for 12 hours followed by a 24 hour wet fermentation. The remaining fruit is removed, before the coffee is soaked for a further 4-6 hours. It is then sorted by hand and dried on raised beds for 16-20 days until it reaches 10.5% humidity. Brew however you like for a full-bodied cup that is fruit-forward with a syrupy mouthfeel.