We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
We are incredibly excited about the trio of new Burundian coffees from our friends at Cedar to kick off the new year. They offer much to celebrate. For starters, we're fans of specialty coffee from Burundi. Political and infrastructure challenges have historically made it hard for high-quality Burundian lots to be grown, processed and distributed across the world, but in recent years we've seen a small renaissance that has allowed us to taste some exceptional coffee from Burundi. The country offers fantastic growing conditions for coffee, quite similar to neighbouring Rwanda, and this becomes obvious to coffee drinkers who have the opportunity to try Burundi's best lots.
What adds to our excitement about this particular coffee, and the two other accompanying releases, is that they come from washing stations set up by the Long Miles Coffee Project (LMCP). LMCP is a venture set up by an American family, The Carlsons, 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. That organisation has grown significantly now to comprise several washing stations serving thousands of farmers.
Before the pandemic, we were lucky enough to taste many coffees from LMCP washing stations, and they were of an exceptional quality. We're very excited to see more of these lots in the hands of our roasting partners, as they are great coffees that also serve a great cause in the communities they uplift.
This particular lot is a honey process, a sort of hybrid between a natural and washed coffee. At their best, honey-processed coffees offer many of the favoured attributes of both natural coffees and washed coffees, including sweetness, body, clarity and pronounced acidity. We're excited to try this one!
Phaedon's tasting notes
This coffee was not what I expected! It wasn't at all what I expected, to tell the truth. The flavour profile almost reminded me of a washed Ethiopian rather than a honey-processed Burundi, going to show that you can't judge a coffee by its label; it's what's in the cup that counts.
The first thing that struck me about this coffee was its floral quality, mostly reminiscent of tea, though sometimes hinting at warm spices, or even jasmine. There's some sweetness in the cup but it's relatively subtle. The acidity is definitely of the citric variety, and I picked up orange flavours in some cups and lemon in others. Overall, this made for a thoroughly enjoyable and surprising tasting experience, as much in immersion as in percolation brews. These notes carried through nicely even into my moka pot.
This was quite a tricky coffee to figure out, we got notes of herbal tea and citrus specifically orange on filter. We also picked up sour figs on espresso with lots of texture and a bright finish. On milk we picked up notes of semi-sweet biscuits specifically Mcvities digestive biscuits.
- Cup Profile: Herbal tea, sour fig, orange, digestive biscuit
Coffee details from Cedar
Our last release for the year comes from the coffee project started in Burundi by Long Miles Coffee. Long Miles Coffee was born from the idea of being the link between roasters wanting consistently high-quality coffee and local farmers being looked after and paid fairly. Ben and Kirsty Carlson embarked on this journey in 2011 and from working with 50 farmers in the beginning has now risen to 5500 coffee farming families.
We have decided to showcase three lots of theirs, each lot comes from a different washing station, slightly different terroir, and different processing method. In this way you are able to experience a range of what Long Miles Burundi has to offer. It's also a fun way of tasting how processing methods alter the taste profile.
Second one up is a honey processed Burundi from the Ninga washing station situated across the two rivers splitting this washing station from Bukeye. This process removes the cherry but still allows the mucilage to remain on the bean for an extended period.
- Farm/Producer: Ninga washing station
- Country: Burundi
- Process: Honey
- Altitude: 1800 - 2000 masl
- Variety: Bourbon Heirloom
You can find more coffees from Cedar here.