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Burundi

Giku SCM

Here we find softened and wild berries, with a deeply complex sweetness and an interesting plum wine-like acidity.


  • An experimental Carbonic Maceration release from our long term partners in Burundi, the Long Miles Coffee Project.
  • Coffee expression
    A fruity & wild coffee
  • Whole Bean Coffee
    250g (8.8oz) or 1000g (35.3oz)
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Regular price
$21.00

incl. vat/tax

Sale price
$21.00

incl. vat/tax

Regular price
$23.00
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Producer
Giku Farmers

Varietal
Bourbon

Process
Semi-Carbonic Maceration

Wild and ripe berries in this Semi-Carbonic Maceration lot from the Giku hill, processed at Long Miles’ new Ninga station

Burundi

The Long Miles 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 4.500 individual coffee farmers living near three central washing stations, Bukeye, opened in 2013 Heza, from 2014 and Ninga, which had its first harvest just last year. 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 production seemingly overnight, the geographical constraints that come with being a small landlocked country attempting to export coffee by sea freight, the constant threat of military coup. 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 is the first year that Long Miles have been able to separate coffees from the Giku hill, after having built a new station on the nearby Ninga hill.

This year is no different, another difficult season has passed in Burundi. The 2021 season, after disappointing yields in both 2019 and 2020, was expected to bounce back for a bumper harvest. Unfortunately, the volume never came. This is starkly illustrated by that fact that the 2021, 2020 and 2019 harvests put together do not match up to the volume produced in 2018. Add to this the global supply chain issues that many have struggled with this year, and a change of government rules surrounding the financing of coffee before export, and we paint a picture of a typically difficult Burundi harvest.

Here we find softened and wild berries, with a deeply complex sweetness and an interesting plum wine-like acidity.

Semi-Carbonic Maceration

Giku

The team at Long Miles have seen great quality potential in the farmers of Giku hill for some time now, but were unable to serve this very remote area effectively due to the great distance from their existing stations. Producers from Giku previously had to walk for over three hours to reach the nearest Long Miles station at Bukeye, so many chose not to make the journey, delivering instead to more traditional cherry collectors. With the completion of the new Ninga station, and the expansion of Long Miles’ ‘Coffee Scout’ programme of agronomic support extended to Giku, the Ninga farmers have been brought fully into the Long Miles eco-system.

This is the first time coffee from Giku has been processed at Ninga, and the quality is clear. This is a Semi-Carbonic Maceration process lot composed of cherries from Giku. To accomplish this maceration, cherries were sealed in plastic tanks for 72 hours. The coffee is then laid directly onto drying tables, drying slowly over around 30 days. This allows a wild and almost overripe flavour profile to develop, while maintaining some of the fresh fruit character that we know from the best Burundian coffees.

Technical Data

  • Producer

    Giku Farmers
  • Region

    Kayanza
  • Altitude

    1700 masl
  • Varietal

    Bourbon
  • Process

    SCM
  • Harvest

    May 2021

Carbonic Maceration Process

The Carbonic Maceration process has been used in the wine industry for several decades, particularly in the Beaujolais region, producing fruit-driven, juicy structured wines in a very controlled manner. The application of this process in coffee is only a few years old, but has the same goals. Carbonic maceration is a complex process, requiring precise measurement and control of fermentation variables. 

Cherries are sealed in tanks without access to oxygen for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. Ambient temperatures are also monitored and controlled to ensure linearity in the processing. After the required time inside the tanks, or when the required pH is reached, coffee is then removed and dried, most often on raised beds or in mechanical driers.


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Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

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Banegårdspladsen 1

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

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Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

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Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

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Mon: Closed

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Sat - Sun: 09:00 - 18:00

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Roastery

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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