Gitwe returns, this time in a honey process! Huck has been with Long Miles since their first harvest in 2013, and look forward to tasty and innovative coffee from the group every year! Over the years, we keep coming back to coffees from farmers on Gitwe Hill, and this year, we fell for this honey-processed Gitwe. The Long Miles Coffee Project was founded by Ben and Kristy Carlson, an American couple who moved to Burundi. Upon seeing the difficulties farmers faced while Ben was working as a coffee trader, the Carlsons built two washing stations in the region, and have worked with area farmers to help them fetch better prices. By working with the farmers to develop stringent quality practices at the farm level, then washing and milling the coffee with meticulous care, Long Miles is able to ensure that the coffee is of the highest quality possible. By working with Huckleberry and other roasters who commit to coffees before they've shipped from Burundi, the Long Miles Coffee Project is able to pay the farmers a higher price for their coffee than they would receive on the open market and from other washing stations. Gitwe is a specific hill near Long Miles' Heza washing station, and this coffee comes exclusively from the Long Miles farmers living on that hill. Heza station employed a honey process on this particular coffee. This process lies somewhere between a washed- and natural-process coffee. The outer layer of the coffee is removed (depulped), but rather than washing off the sticky fruit on the outside of the bean, the coffee is dried with this sticky layer, often called either mucilage or honey, still on the seed. In the case of Gitwe Honey, the result is a wonderful coffee that has a bit more fruit than our washed lot from Bumba, but it’s closer to a washed profile than a full-blown natural. We’re tasting apricot, butterscotch, and a mix of tangerine + meyer lemon in this year’s Gitwe. With balance, acidic complexity, and a light creaminess, all at the same time, it’s gonna be a roast team favorite for the entirety of its turn at Huck! *** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. *** Photos courtesy Long Miles Coffee Project

Gitwe returns, this time in a honey process! Huck has been with Long Miles since their first harvest in 2013, and look forward to tasty and innovative coffee from the group every year! Over the years, we keep coming back to coffees from farmers on Gitwe Hill, and this year, we fell for this honey-processed Gitwe. The Long Miles Coffee Project was founded by Ben and Kristy Carlson, an American couple who moved to Burundi. Upon seeing the difficulties farmers faced while Ben was working as a coffee trader, the Carlsons built two washing stations in the region, and have worked with area farmers to help them fetch better prices. By working with the farmers to develop stringent quality practices at the farm level, then washing and milling the coffee with meticulous care, Long Miles is able to ensure that the coffee is of the highest quality possible. By working with Huckleberry and other roasters who commit to coffees before they've shipped from Burundi, the Long Miles Coffee Project is able to pay the farmers a higher price for their coffee than they would receive on the open market and from other washing stations. Gitwe is a specific hill near Long Miles' Heza washing station, and this coffee comes exclusively from the Long Miles farmers living on that hill. Heza station employed a honey process on this particular coffee. This process lies somewhere between a washed- and natural-process coffee. The outer layer of the coffee is removed (depulped), but rather than washing off the sticky fruit on the outside of the bean, the coffee is dried with this sticky layer, often called either mucilage or honey, still on the seed. In the case of Gitwe Honey, the result is a wonderful coffee that has a bit more fruit than our washed lot from Bumba, but it’s closer to a washed profile than a full-blown natural. We’re tasting apricot, butterscotch, and a mix of tangerine + meyer lemon in this year’s Gitwe. With balance, acidic complexity, and a light creaminess, all at the same time, it’s gonna be a roast team favorite for the entirety of its turn at Huck! *** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. *** Photos courtesy Long Miles Coffee Project