Munyinya Hill – Burundi

Photo by : Long Miles Coffee Project, Burundi

FLAVOR NOTES:
Ripe plum, bergamot, raspberry

Farmer : Multiple small farms
Producer : Long Miles Coffee Project
Washing Station : Bukeye
Variety : Red Bourbon

Process : Washed
Region : Kayanza
Altitude (masl) : 1830m
Harvest Method : Handpicking
FOB : 9,44$ / kg

Munyinya Hill comes from Long Miles Coffee Project as all our coffees from Burundi. LMCP is a remarkable farmer focused initiative by a small American family who are truly a source of inspiration and an example where perseverance,  hard work, risk taking and having love towards people can take you.

Kristy and Ben Carlson started out with a dream to facilitate direct relationships between roasters and farmers, and as a result better the quality of coffee and the lives of the farmers. We are very proud to be apart of this coffee community and grateful for the Carlson family for making it happen. Their project enables us to work as directly with Burundian coffee farmers as possible.

Bukeye is LMCP’s first coffee processing station and it’s located in the northern parts of Kayanza province. The quality standards are high on both of their processing stations. This has helped them to minimize a lot of defects and to ensure clean and well-balanced cup notes. One of their most successful implementations has been in forming ‘coffee scout teams‘ that travel from village to village to teach farmers about best agricultural practices and how to manage the potato defect by picking, by hand, antestia bugs that infect coffee cherries. They also have a ‘six hour pick-to-process quality timing mark‘ which means that coffee cherries arriving to the station get straight into processing.

Washed coffee

In washed processing, also known as the wet process, the coffee cherries are first pulped as they arrive to the washing station to remove the outer layer of skin. After this the beans ferment in water with the mucilage still attached for at least a couple of days. And finally they are washed in order to remove the mucilage. Generally washed coffees result in cleaner more refined cups in comparison to natural or honey processed coffees.

Read more about the Long Miles Coffee Project on their website!

Fazenda Sertão – Brazil

FLAVOR NOTES:
MILK CHOCOLATE, ALMOND, MANDARIN

Farm : Fazenda Sertão
Variety : Yellow Bourbon
Process : Natural
Region : Carmo de Minas
Altitude (masl) : ~1250m
FOB : 4,99$ / kg

Fazenda Sertão is a family company with more than 100 years of history in production of high quality coffee. These days the company is run by four siblings ; Francisco, Luiz Paulo, Glycia and Sandra together with their spouses.

The farm is located in Carmo de Minas region. An area well known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. All this have resulted in an expansion of the company’s coffee program. The Sertão Group is constantly developing infrastructure to product a wide variety of high quality arabica coffee.

The core of the Sertão Group’s permanent team consists of around 140 families that reside on-site throughout the year. For these families Sertão Group provides free good-quality housing, running water, electricity as well as milk, fruits and coffee. They also have an on-site primary and secondary schools with fully qualified teachers, on-site medical and dental care, football fields and fishing ponds.

Sertão Group takes special care trying to ensure environmentally sustainable practice. They have programs to preserve springs and water sources, wildlife, forest and other vegetation as well as take care of the soil.

Natural Processing

Natural Processing or dry process, means that the coffee cherry dries as a whole with the fruit flesh and skin still attached. With the flesh and mucilage of the cherry still intact to the bean. This kind of method is the original way of processing coffee beans and has it’s backgrounds in Ethiopia. It may take up to 4 weeks before the cherries reach their desired moisture content. After this the now leather like flesh of the cherry is hulled off the beans before they are ready to be sorted.

Natural processing often enhances the sweet, ripe fruit flavours of coffee. It is also the most eco-friendly way of processing because it requires the least amount of water. If not monitored properly this method has a potential to create defects and unwanted flavours. But when done correctly the results can be quite remarkable.

 

Mikuba – Burundi

Photo by : Long Miles Coffee Project, Burundi

FLAVOR NOTES:
Raspberry, ginger, chocolate

Farm : Multiple small farms
Washing Station : Heza
Variety : Red Bourbon

Process : Natural
Region : Kayanza
Micro region : Mikuba Hill
Altitude (masl) : 1850-2057m
Harvest Method : Handpicking

Our coffees from Burundi come from Long Miles Coffee Project. A remarkable farmer focused initiative by a small American family who are truly a source of inspiration and an example where perseverance,  hard work, risk taking and having loving towars people can take you.

Kristy and Ben Carlson started out with a dream to facilitate direct relationships between roasters and farmers, and as a result better the quality of coffee and the lives of the farmers. After a while of sourcing coffee around Burundi the Carlson’s decided to build their own washing station. This seemed like the only way to gain total control over coffee quality and the processing as well as making sure the farmers get good compensation for all their hard work.

Their washing station, Heza has a total of 2500 farmers delivering coffee and over 150 employees to produce the best quality coffee possible. They have one team that is responsible for cherry selection, quality monitoring, farmer reception and coffee production. Another, female-driven team taking responsibility over extensive quality control and artisanal curation of coffee parchment.

Natural Processing

Natural Processing or dry process, as it’s also known means that coffee cherries are dried as a whole. With the flesh and mucilage of the cherry still intact to the bean. This kind of method is the original way of processing coffee beans and has it’s backgrounds in Ethiopia. It may take up to 4 weeks before the cherries reach their desired moisture content. After this the now leather like flesh of the cherry is hulled off the beans before they are ready to be sorted.

Natural processing often enhances the sweet, ripe fruit flavours of coffee. It is also the most eco-friendly way of processing because it requires the least amount of water. If not monitored properly this method has a potential to create defects and unwanted flavours. But when done correctly the results can be quite remarkable.

Heza is a great place for natural and honey processing because of the stations fantastic conditions and the amount of ripe, dense cherries brought there. LMCP has a six hour pick-to-process quality timing mark that means that coffee cherries arriving to the station get straight into processing. Its natural unique ‘bowl’ location also helps in this process a lot by providing natural air circulation that helps to control drying.

Read more about the Long Miles Coffee Project on their website!