We absolutely love the newBurundi BUMBA HILL from The Barn roastery! Once you try it, you'll probably understand why. This coffee has a beautifully clean taste with a smooth, silky texture. In your cup, you'll find bright notes of pomegranate and black tea, which give the coffee a lovely freshness. It's exactly the type of coffee that will win you over gradually, but all the more surely.
Behind the project are Ben and Kristy Carlson, who moved to Burundi in 2011. They soon discovered that the country's newly privatized coffee industry was facing a number of problems, from unfair conditions for farmers to poor agricultural practices. At the same time, they noticed that roasters around the world were having difficulty obtaining consistently high-quality coffee from Burundi. That's why they started Long Miles Coffee, which builds its entire production model on collaboration with farmers. They work with farming families on eleven slopes in Burundi to create traceable micro-lots. Farmers receive year-round support, higher prices for coffee cherries, and annual bonuses, while long-term relationships are formed between farmers and roasters.
The coffee is processed usingthe traditional Burundianfully washed method. Growers bring freshly harvested cherries to the washing station, where they are first immersed in water. This makes it easy to separate the lower-quality fruits, and the cherries are then sorted by hand according to ripeness. They are then stripped of their pulp and the beans, still covered in parchment, are transferred to fermentation tanks. Here they ferment for approximately twelve hours to remove any remaining pulp and mucilage. After fermentation, the coffee is thoroughly washed again with clean water. This careful process helps to create the clean and balanced flavor profile that is typical of high-quality Burundian coffees.