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BURUNDI GITWE 5

$22.00

Out of stock

Snappy and vibrant, displaying dense apple and nectarine flavors while also retaining complex tones of lemon oils and red tea

ROAST: Light
PRODUCER: Multiple Smallholders
REGION: Gitwe, Nkonge and Muatana Hills, Heza Washing Station, Kayazana Province
PROCESS: Anaerobic Honey Processed
VARIETY: Bourbon Landraces

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BURUNDI GITWE 5

$22.00

Out of stock

Snappy and vibrant, displaying dense apple and nectarine flavors while also retaining complex tones of lemon oils and red tea

ROAST: Light
PRODUCER: Multiple Smallholders
REGION: Gitwe, Nkonge and Muatana Hills, Heza Washing Station, Kayazana Province
PROCESS: Anaerobic Honey Processed
VARIETY: Bourbon Landraces

Clear

COFFEE INFO

In Burundi, micro-regions are often referred to as “collines” or “hills.” Each one of these hills is home to coffee producers, each farming approximately two acres of land with two to three hundred coffee trees. Each colline has a distinct climactic feature that generates a particular flavor profile in the final cup. One of the many amazing feats of the Long Miles team is how they have successful separated each colline into individual lots in order to taste the particular profiles, and then build a microlot that encapsulates a specific flavor. The two lots we have purchased this year come from Heza and Gitwe.

Over six-hundred farmers from Gitwe Hill, or colline, deliver their coffee cherries to the Heza washing station accounting for around forty-thousand coffee trees. Long Miles keeps this particular hill separate in order to highlight the particular flavor profile of the area. This year we purchased a micro lot selection from within Gitwe that features the “anaerobic honey” processing method of fermentation. Typically, coffees in Burundi undergo the traditional washed fermentation process. With the anaerobic honey process, the coffee cherries are depulped, meaning the fruit flesh is removed from the seeds, and the seeds are fermented in an oxygen-free environment. Leaving the mucilage, or “honey,” on the seeds while also utilizing anaerobic fermentation creates a very different flavor profile. I found this coffee had an ultra-lush and coating mouthfeel with rich flavors of baked apple and bright grapefruit, lemon oils and delicate floral flavors in the finish. These flavor notes don’t even encompass the experience you find in the cup. You’ll have to try it to believe it.

PARTNERSHIP

The Long Miles Coffee Project was founded in 2011 by Ben and Christy Carlson with the hopes and dreams of creating meaningful change for the lives of rural coffee farmers in Burundi. Since 2011, Long Miles has invested heavily in developing an alternative model for coffee production Burundi that values role of coffee farmers while also addressing many issues unique to the Burundian coffee sector. Some of the projects Long Miles have begun include Trees for Kibira, where the Long Miles team is activily planting new trees to fight deforestation, and the development of “Coffee Scouts,” a team of young Burundians who provide specialized agricultural training for any farmers who work with Long Miles. We love redemptive actions the Long Miles team have taken and look forward to partnering with them more in the future. This particular selection features coffee only from the Gitwe Hill (or village). Utilizing the anaerobic honey process brings a deep juiciness forward that reminds me of apple with citrus, stone fruit, and floral flavors in the finish. This is definitely a one of a kind selection, and we were lucky to get a single bag of it this year.