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Our friends at Quaffee were the first to introduce us to 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. That relationship has born some delicious fruit over the last couple of years, all of which we've thoroughly enjoyed.
This latest coffee from the Long Miles Coffee Project is honey-processed - a hybrid between washed & natural, where only part of the fruit is removed before drying. Many think that honey processing is the way of the future for speciality coffee, as it offers much of the clarity of a washed coffee, without the resource-intensive requirements. It also yields some of the sweetness and body that naturals are known for.
This coffee is as honey-like in flavour as it is in name... it's absolutely bursting with tangy, floral raw honey flavours. It will satisfy any sweet tooth, even without sugar, but it's also got plenty of complexity to offer with subtle hints of citrus, stone fruit and even dried fruit depending on your brew method. We wouldn't hesitate to recommend it in any brew method, but we'd particularly urge you to try it in a good old fashioned plunger or any pour-over coffee maker.
- Roast used: Light city roast, dropped relatively early to highlight the fruitiness in the bean.
- Region: Mikuba hill, Kayanza province
- Washing station: Heza
- Country: Burundi
- Process: ‘Red Honey’ – meaning that beans have a little of their skins removed, while the pulp is left intact; pre-dried for 2 days; 22+ days on raised drying tables under partial shade; 5 dedicated hand sorters and lot care takers.
- Farmer/lot: 325 farmers Lot number 11045
- Altitude grown: 1,950 - 2,200 meters above sea level (masl)
- Variety: Red Bourbon
- Environment: 1600mm average rainfall, average annual temp 17.1°C
- Crop: May-July 2017
- Packaging: Received in GrainPro bags
- Note: From Long Miles Coffee Project