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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, this is actually a very welcome returning coffee that we and our customers all loved. It's become somewhat of an institution here at Cape Coffee Beans. We always struggle to find a brew method in which this coffee doesn't wow us. It's a manual-brewing all-rounder with syrupy berry flavours to enjoy that always remind us of blackberries and blackberry jam, though in this one we also get hints of raspberry and peach. We'd highly encourage you to get a bag and try it every way you can!
- Taste profile: A complex coffee with peach and caramel after taste. A medium to full bodied coffee.
- Roast used: Medium charge with flame as we charge, which is sustained through browning and just before first crack flame is reduced to minimum.
- Region: Gishubi Farm, Heza hill, Kayanza province,
- Country: 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 11192 from Gishubi - Crop 201817/18
- Altitude grown: 1,960 meters above sea level (masl)
- Varietals: Bourbon heirloom
- Note: From Long Miles Coffee Project