- Variety: Bourbon - Country: Burundi - Region: Mutana Hill, Kayanza Province - Process: Washed - Altitude: 2100 - 2200 MASL - Harvest: 2024 - Producer: Long Miles Coffee - Washing Station: Heza - Roast Level: Extra-light In the cup We taste a sweet profile of raw sugar, molasses, sweet lemon iced tea and a herbal finish reminiscent of eucalyptus. This coffee has a silky body and a sweet finish. Clean Funky Terroir Experimental Processing Heza Washing Station processes its coffee by pumping spring water from a nearby natural spring. During the washed process, freshly harvested cherries are delivered by coffee farmers to the Long Miles Coffee Washing Station, then floated and hand- sorted for ripeness upon arrival. The cherries are pulped and undergo a 36-hour fermentation. This fermentation takes place under water and is covered by a plastic tarp. After fermentation, the parchment is sometimes ‘footed.’ During footing, a team will agitate and dance on the slippery coffee parchment, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six to forty-eight hours pre-drying. During this time, it is hand- picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the ideal 10.5% moisture level. Transparency We Paid $14.96 USD/KG Roasted Costs $19.20 USD/KG This is our second time featuring a coffee from Mutana Hill. This is a Burundi offering from the Long Miles Project, which we're honoured to work with once again. This year we are excited to share this washed lot with a sweet profile of raw sugar, sweet iced tea and a eucalyptus finish. This is an extra-light roast profile, which we recommend rest for up to 40 days of rest for best results after the roast date. Extra-light profiles sacrifice sweetness and initial intensity for clarity.

- Variety: Bourbon - Country: Burundi - Region: Mutana Hill, Kayanza Province - Process: Washed - Altitude: 2100 - 2200 MASL - Harvest: 2024 - Producer: Long Miles Coffee - Washing Station: Heza - Roast Level: Extra-light In the cup We taste a sweet profile of raw sugar, molasses, sweet lemon iced tea and a herbal finish reminiscent of eucalyptus. This coffee has a silky body and a sweet finish. Clean Funky Terroir Experimental Processing Heza Washing Station processes its coffee by pumping spring water from a nearby natural spring. During the washed process, freshly harvested cherries are delivered by coffee farmers to the Long Miles Coffee Washing Station, then floated and hand- sorted for ripeness upon arrival. The cherries are pulped and undergo a 36-hour fermentation. This fermentation takes place under water and is covered by a plastic tarp. After fermentation, the parchment is sometimes ‘footed.’ During footing, a team will agitate and dance on the slippery coffee parchment, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six to forty-eight hours pre-drying. During this time, it is hand- picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the ideal 10.5% moisture level. Transparency We Paid $14.96 USD/KG Roasted Costs $19.20 USD/KG This is our second time featuring a coffee from Mutana Hill. This is a Burundi offering from the Long Miles Project, which we're honoured to work with once again. This year we are excited to share this washed lot with a sweet profile of raw sugar, sweet iced tea and a eucalyptus finish. This is an extra-light roast profile, which we recommend rest for up to 40 days of rest for best results after the roast date. Extra-light profiles sacrifice sweetness and initial intensity for clarity.