Burundi Bukeye

Coffee Story

The Long Miles Coffee Project is the story of Ben and Kristy Carlson, an American couple who moved to Burundi in 2011 after recognizing that the country's newly privatized coffee industry was plagued by unfair practices and that roasters worldwide struggled to source consistently excellent Burundian coffees. From this vision, Long Miles Coffee was born. Starting out working with just 50 farming families, the project has grown to partner with over 5,500 smallholder farmers across eleven hills.

Region & Washing Station

Region

Kayanza

Kayanza Province in northern Burundi sits near the border with Rwanda, at elevations typically ranging from 1,700 to 2,100 meters above sea level. The region benefits from a moderate climate and proximity to the Kibira National Park, Burundi's only indigenous rainforest. These conditions, combined with volcanic-influenced soils, slow cherry maturation and allow complex sugars and acids to develop gradually. Coffees from Kayanza are known for their bright clarity, elegant floral character and vibrant fruit-driven acidity.

Washing Station

Bukeye is the first washing station built by Long Miles Coffee, constructed in January 2013 and the birthplace of the entire project. Located just beyond the village of Bukeye in Kayanza Province, at around 1,760 masl, the station sits at the foot of Gaharo Hill. It was here that the Long Miles Coffee Scouts program was piloted, and the station has since become a launching pad for innovative agronomic work, including organic pesticide programs targeting the antestia bug, post-harvest pruning, mulching and fertilizing campaigns. Each microlot is fully traceable to its specific hill of origin.

Processing

Red Bourbon & Mibirizi Varieties Cherries are carefully sorted and floated to remove defects. The coffee undergoes a double fermentation process during which parchment spends around twelve hours dry fermenting, followed by a twenty-four hour wet fermentation. The parchment is then footed: a dedicated team agitates and dances on the slippery parchment to loosen remaining mucilage. It is rinsed in fresh water, graded by density, and left to soak for a further five to six hours. Drying takes place on raised covered African beds, with the entire process taking approximately three to four weeks.

The Taste Idea

" Coffees from Burundi coming from Long Miles Project are definitely among our favorites throughout the years. Luckily, we're bringing them back with a new harvest. This classic profile brings mellow tartness reminiscent of fresh grapes along with brisk acidity of red pomelo, lemon curd and rhubarb. All this accompanied and balanced by sweetness reminiscent of floral honey and nougat. "

Jan Jim Huza - Head Roaster

Details

Why You'll Love It

• A pioneering project in Burundian specialty coffee
• Full traceability to Mutana hill community
• Strong positive impact on farming families