£16.00
By RESINN (Sunderland, UK)
| Origin | Kayanza, Burundi |
|---|---|
| Producer | Long Mile Coffee Project, Ben & Kirsty Carlson, Gaharo Hill Farm, Bukeye Washing Station |
| Variety | Red Bourbon |
| Process | Fully Washed |
| Altitude | 1700-2100masl |
| Notes | Currants, Oolong, Apple Mint & Chamomile |
| Roast Date | 3 June 2026 |
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“After another year of following the meticulous work of Long Miles, we’re excited to share their fresh crop.
A beautifully expressive washed lot that showcases exactly why they’re known for producing some of the cleanest coffees in Burundi. Coffee cherries are pulped and undergo about 12 hours of dry fermentation. Afterward, the parchment is “footed”(agitated by foot) to remove remaining mucilage, then rinsed, density-graded, and soaked for 4–6 hours. It is pre-dried for 6–48 hours with defect sorting, then dried on raised tables for 16–20 days to reach 10.5% moisture.
The result is a cup that feels both juicy and refined, bright, sweet, and wonderfully balanced, with the kind of transparency and precision that has become synonymous with Long Miles.”
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