Burundi Heza

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 & Farm

Region

Kayanza Province, Burundi

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.

Farm

Heza Washing Station

Heza Station is the second washing station built by Long Miles Coffee, constructed back in January 2014, located at the foot of Gitwe hill in Matongo Commune at around 1,960 masl. The station can only be reached by navigating steep mountain switchbacks and hand-built log bridges. Heza processes coffee with spring water pumped from a nearby spring and works with dedicated teams focused on cherry selection, quality monitoring and farmer reception. Each microlot is kept fully traceable to its specific hill of origin.

Processing & Flavor

The varieties are Red Bourbon & Mibirizi. 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

" Our second Burundian offering is a regional blend from the renowned Heza Washing Station, crafted as part of the Long Mile Coffee Project. The aroma opens up with notes of ginger intertwined with bright citrus zest and pine. The taste follows with notes of dark cherry and myrrh and sweetness of nougat. The syrupy body with a long, lingering finish of tangerine. Compelling choice for espresso, where it truly shines. "

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.