Nkonge Honey

Dark berries and bright redcurrant flavors fill the cup, with a caramelized sweetness of brown sugar.
  • From the Long Miles Coffee Project
  • The project works with more than 4.500 individual coffee farmers.
  • Whole Bean Coffee - 250g (8.8oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 3th of April.

Expect notes of:

Blackberry

Redcurrant

Brown Sugar

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Burundi

Nkonge hill

Life has a different pace on Nkonge hill. There is a stillness on the hill that is hard to find anywhere else in Burundi. You can walk for stretches on this green carpeted hill without seeing anyone. Dirt roads cut into the hill’s steep slopes, revealing panoramic views of banana trees and lush tea plantations. The high elevation of Nkonge fosters a harder, slower growing coffee bean. Natural springs find their way out of the hill, making sure its soils are always well watered. Patches of onions, tea, wheat, cabbage, maize, cassava and peas can be found growing alongside coffee in the hill’s rich soils.

Sadly, life hasn’t always been peaceful on Nkonge hill. The most recent civil war in Burundi brought great losses. Many farming families that fled returned to the hill only to find that their land had been divided or taken over by someone else.

With the help of coffee scouts Minani and Thierry, farmers are slowly rejuvenating their farms. The scouts are contributing greatly to farmers’ knowledge on growing and taking care of their coffee. The scouts are also working hard to motivate young people to take an interest in coffee. It is their vision to form a youth association and source land for them to start their own farms.

About

Long Mile Coffee Project

The Long Miles Coffee Project, based in Burundi and founded by Ben and Kristy Carlson, opened its doors in 2013 and aims to raise the bar of specialty coffees coming out of Burundi. The project works with more than 4.500 individual coffee farmers living near two central washing stations, Bukeye, built in 2013 and Heza, following in 2014. Long Miles split up the production of their mills by ‘hills’ or ‘collines’ in French. These are the smallest unit of separation in Burundi, like small communes, and most contain a couple of hundred smallholder farmers. We have purchased coffees grown on several of the hills in the past, and each seems to have their own distinct character. Both of your coffees this month come not only from the same project, but the same hill. We have purchased from Gitwe hill in the past, but this year we are proud to present to you both the washed and natural processed version. Both coffees showcase very different aspects of Burundian terroir, but a string of distinct Gitwe fruit character runs through both, a testament to the high quality of work at the station, in sorting, fermentation and drying, and to the support Long Miles have given to the smallholder farmers that supply them.

Technical
Data

Producer Ben Carlson
Region Heza
Altitude 1900-2100 masl
Varietals Bourbon
Process Washed
Harvest June 2018

Process
Honey

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Kr. 119,00

QTY:
Dark berries and bright redcurrant flavors fill the cup, with a caramelized sweetness of brown sugar.
  • From the Long Miles Coffee Project
  • The project works with more than 4.500 individual coffee farmers.
  • Whole Bean Coffee - 250g (8.8oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 3th of April.

Expect notes of:

Blackberry

Redcurrant

Brown Sugar

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Burundi

Nkonge hill

Life has a different pace on Nkonge hill. There is a stillness on the hill that is hard to find anywhere else in Burundi. You can walk for stretches on this green carpeted hill without seeing anyone. Dirt roads cut into the hill’s steep slopes, revealing panoramic views of banana trees and lush tea plantations. The high elevation of Nkonge fosters a harder, slower growing coffee bean. Natural springs find their way out of the hill, making sure its soils are always well watered. Patches of onions, tea, wheat, cabbage, maize, cassava and peas can be found growing alongside coffee in the hill’s rich soils.

Sadly, life hasn’t always been peaceful on Nkonge hill. The most recent civil war in Burundi brought great losses. Many farming families that fled returned to the hill only to find that their land had been divided or taken over by someone else.

With the help of coffee scouts Minani and Thierry, farmers are slowly rejuvenating their farms. The scouts are contributing greatly to farmers’ knowledge on growing and taking care of their coffee. The scouts are also working hard to motivate young people to take an interest in coffee. It is their vision to form a youth association and source land for them to start their own farms.

About

Long Mile Coffee Project

The Long Miles Coffee Project, based in Burundi and founded by Ben and Kristy Carlson, opened its doors in 2013 and aims to raise the bar of specialty coffees coming out of Burundi. The project works with more than 4.500 individual coffee farmers living near two central washing stations, Bukeye, built in 2013 and Heza, following in 2014. Long Miles split up the production of their mills by ‘hills’ or ‘collines’ in French. These are the smallest unit of separation in Burundi, like small communes, and most contain a couple of hundred smallholder farmers. We have purchased coffees grown on several of the hills in the past, and each seems to have their own distinct character. Both of your coffees this month come not only from the same project, but the same hill. We have purchased from Gitwe hill in the past, but this year we are proud to present to you both the washed and natural processed version. Both coffees showcase very different aspects of Burundian terroir, but a string of distinct Gitwe fruit character runs through both, a testament to the high quality of work at the station, in sorting, fermentation and drying, and to the support Long Miles have given to the smallholder farmers that supply them.

Technical
Data

Producer Ben Carlson
Region Heza
Altitude 1900-2100 masl
Varietals Bourbon
Process Washed
Harvest June 2018

Process
Honey

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

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