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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 actually a Peaberry lot and we really struggled to find a brew method in which this coffee didn't speak to us. It's a manual-brewing all-rounder with syrupy berry flavours to enjoy that reminded us of blackberries and blackcurrants. It also has a sweet quality that sometimes reminded us of dried fruit like raisins or prunes. 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: Initial flame as coffee charged. 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 11061 from Gishubi, Crop 2016/2017
- Altitude grown: 1,960 meters above sea level (masl)
- Varietals: Bourbon heirloom
- Note: From Long Miles Coffee Project