Coffee Expression A soft and clean example of Burundian coffee, with delicate black tea and dried apricot notes
Producer This lot comes from the Bukeye, Heza and Ninga stations
Whole Bean Coffee / Both for filter and espresso
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. Learn more about water and the effect it has on taste here.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.
Producer Long Miles
Altitude 1800 masl
Harvest May 2023
Shipping & Delivery
· Free shipping available
· Ships within 1-3 days from Denmark
· Coffee is roasted to order
The Long Miles Coffee Project
The Long Miles Project, founded by Ben and Kristy Carlson, began work in 2013, aiming to raise the bar of specialty coffees coming out of Burundi. The project works with more than 5,000 individual coffee farmers living near three central washing stations, Bukeye, opened in 2013, Heza, from 2014 and Ninga, which had its first harvest in 2020.
There are several reasons why producing speciality coffee in Burundi is an incredibly difficult task. There’s the incredibly unstable political situation, where government can change rules on coffee prices and value chain seemingly overnight, the practical challenge of being a small landlocked country attempting to export coffee by sea freight, the constant threat of unrest.
But through it all the Carlson family have managed to establish themselves as producers and exporters of consistently delicious coffees, all the while providing some semblance of stability to the lives of smallholder farmers that surround their washing stations in the northern Kayanza Province, near the border with Rwanda.
This washed lot is composed of coffee from across the Long Miles Project. Once coffees are processed, they are taken to the dry mill to be cleaned, sorted and prepared for export. Meticulous cupping and physical quality control of every lot throughout the process leads to several levels of quality.
Each ‘micro’ lot from a single hill is kept separate, but those that don’t meet quality standards have to be re-sorted in order to meet minimum standards. In order to meet minimum lot sizes, sometimes these lots have to be mixed together, losing traceability in the process.
This lot is one example, a washed lot that combines the output of the hills served by the Bukeye station. It is produced using the same exacting fermentation, washing, drying and sorting protocols, but doesn’t offer the same ‘terroir’ of a specific hill or snapshot in time.