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To say that this is a stunning African coffee might be selling it short. It's not just delicious, but also a wonderful example of the quality of coffee coming from the Long Miles Coffee Project - a venture set up by an American family who fell in love with Burundi on their travels and decided to build a washing station to help reward local farmers for their labours while also improving quality.
This coffee demonstrates that Burundi is rapidly becoming one of the important producing-countries in Africa and also offers a special treat in the fact that it's natural-processed - something less common for coffees from that country. It is actually dried over a period of 20-30 days in the cherry, while being regularly hand-tossed to avoid spoilage.
Perfectly roasted by Quaffee, we really struggled to find a brew method in which this coffee didn't speak to us. It had so many flavours to offer up and enjoy including citrus, tart raspberry, stone fruit & even a molasses finish in some brew methods. If you're a manual brewer of any type, you absolutely must try this coffee!
- Taste profile: A very complex coffee with pomegranate and raspberry, with a sweet molasses after taste
- Roast used: Coffee is allow to turn naturally then accelerated into first crack where development is extended a little (not too much) through first crack when it is dropped
- Region: Gishubi Farm, Heza hill , Kayanza province, Burundi
- Drying: Coffee is dried on cherry; regularly hand tossed every until moisture is below 11.5% taking about 20-30 days
- Farmer/lot: This lot is 11141 from Gishubi
- Altitude grown: 1,960 meters above sea level (masl)
- Varietals: Bourbon heirloom
- Note: From Long Miles Coffee Project