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This Burundian single origin is a very special coffee. It comes from the Heza Washing Station which is part of 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.
We've been lucky enough to enjoy a few coffees from LMP, and Heza specifically, in recent years, but this is the first time we've had the chance to taste one of their award-winning lots. In fact, this particular coffee was ranked #3 in Burundi's Cup of Excellence Competition by a panel of accredited judges, on a series of blind-tastings.
Clearly this coffee has pedigree, and accolades, but the best part about it is how it tastes in the cup. Its predominant characteristics to our palates were lemon & lime, delightfully mingled with brown sugar sweetness and a syrupy body. Hints of tart berries appear in certain brew methods when it cools, and a wonderful floral bouquet of aromas accompany every sip.
This coffee is an all-rounder in the truest sense of the word. Not only did we enjoy it in every brew method we tried, but we found slightly different flavours in each of them as well. Cup of Excellence coffees often command eyewatering prices because of high demand at auction, so we feel that this one is incredible value, and a unique opportunity to experience the very best of an up & coming coffee-producing country.
- Taste profile: Sweet, Floral and Fruit aromatics and flavours. A coffee that is rich with apple and raspberry flavours.
- Roast used: Medium charge with heat just before turning, then ramp rate is controlled to be level to then decreasing slightly until first crack where development is moderated until drop.
- Region: Gitwe Hill, Matongo Commune, Kayanza Province
- Country: Burundi
- Farmer/lot: Quality selected lot from 1876 farmers
- Processing: Heza has two springs which channel rain forest water down the hills to the station. This water is used for the pulping, fermentation and rinsing of the coffee. From there the coffee is placed on 120 tables raised beds that range in length and level. As a result of this design drying times are regulated. Finally parchment is removed from the drying tables when internal moisture reaches an optimal level of 11.5%. Commitment to the perfect moisture level means coffee spends 20-30 days slow-drying.
- Pulper: Three Disk McKinnon
- Altitude grown: 1,800 - 2,050 meters above sea level (masl)
- Variety: 100% Arabica: Bourbon
- Awards: Burundi Cup of Excellence 2015 Lot #3
- Note: From Long Miles Coffee Project