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Expressions of Gitwe

This month, you get to try three different coffees, all composed of cherries picked on the Gitwe hill, but processed using three different methods. All are washed, but each has been fermented differently, with varying degrees of influence from the process on the final cup. We are focussing on the work of the Long Miles Coffee Project, one of our longest standing partners. Their work has changed our perception of the potential of Burundian coffee, and created new expressions of its strong terroir characteristics.

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For All Brew Methods

Espresso, V60, French-Press, Aeropress

1x250g & 2x125g coffees

washed, 36 hr and 72 hr anaerobic fermentation

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Sharing story of Long Miles Coffee Project in Burundi

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long miles coffee project in Burundi

Gitwe | Bourbon

The traditional washed lot has the clearest expression of Burundian terroir, with fresh ripe red berries followed by a delicate rooibos finish. The 36 hour anaerobic fermentation lot adds a degree of rich complexity, with a deeper sweetness and a heavier mouthfeel. The 72 hour anaerobic fermentation simply turns up this effect, softening the berry notes into a deep and rich jammy feel, and unveiling a wild cider-like acidity.

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Expressions of Gitwe

Gitwe | Bourbon