C029: 

Farm/Producer:  Heza washing station

Region: Burundi, Kayanza

Process: Natural

Altitude: 1960 masl

Variety: Bourbon Heirloom

Cup Profile: Bright green grape, mango, english toffee ice cream

Background info: 

 Our last release for the year comes from the coffee project started in Burundi by Long Miles Coffee. Long Miles Coffee was born from the idea of being the link between roasters wanting consistently high-quality coffee and local farmers being looked after and paid fairly. Ben and Kirsty Carlson embarked on this journey in 2011 and from working with 50 farmers in the beginning has now risen to 5500 coffee farming families.

We have decided to showcase three lots of theirs, each lot comes from a different washing station, slightly different terroir, and different processing method. In this way you are able to experience a range of what Long Miles Burundi has to offer. It's also a fun way of tasting how processing methods alter the taste profile. 

The final one of this selection is a natural processed Burundi from the Heza washing station quite a remote area where getting there is like an off road adventure. This lot gave us quite a lot of different fruit elements; notes of green grape and mango on filter where the mango becomes more prevalent in espresso. This transitions nicely into English toffee ice cream when you add milk to your espresso.