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.