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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.
In the cup, this coffee has darker stone fruit flavours like prune & plum, with a satisfying cocoa finish and lots of body - the perfect winter warmer you might say. While it should fair well in most manual brew methods and espresso, we most enjoyed fully indulging in its bold character by brewing it in a french press / coffee plunger.
- Taste profile: A complex coffee we found citrus and coca. Ben says it is berry, orange and apricot jam.
- Roast used: Full flame after 30 seconds, continuing into final browning where the flame is reduced in to first crack to extend the development a little (not too much) when it is dropped a minute later.
- Region: Muninya, Bukeye washing station, Kayanza province, Burundi
- Process: Coffee is depulped so only the skin is removed. Then it is dried on pulp; regularly hand tossed every until moisture is below 11.5% taking about 20-30 days.
- Farmer/lot: 499 farmers; 78, 741 trees. Lot number 11130.
- Altitude grown: 1,880 - 1,960 meters above sea level (masl)
- Varietals: Bourbon heirloom
- Note: From Long Miles Coffee Project