Best Suited for Espresso

Tasting Notes - White Nectarine and Blackberry

This fruit forward espresso was produced by over 500 independent farmers on the Munyinya hill in Burundi’s Muramvya province. The high elevations and cool climates in the region provide ideal conditions for complex flavours to develop. This lot was sourced by the team at Long Miles Coffee and processed at their Bukeye washing station. Long Miles provides valuable education and resources in the form of model farms and trained “Coffee Scouts”, local agronomists, who work alongside the farmers in the region to improve yields and quality. This collaborative effort results in higher prices and improved sustainability for the farmers, as well as exceptional coffee. 

Lydie, the scout for the Munyinya region, works closely with the local producers all year round. She provides advice on all aspects of the process from planting to harvesting, ensuring the best practices are used. Coffee is carefully picked and delivered to Bukeye washing station. There it is sorted both by hand and floatation, before being transferred to raised beds. The coffee is dried slowly over 25-30 days with regular turning until 10.5% humidity is reached. The result is bright and juicy, with a rich berry sweetness and delicate stone fruit florals.