Forget boring filter coffee—this Burundi Mikuba from Doubleshot Roasters will wake you up with the very first sip. It’s a juicy, sweet, and playful coffee that stands out from the crowd. Expect raspberry lemonade, juicy peaches, and delicate vanilla in the flavor . The aroma features notes of caramel and vanilla, while the taste combines honeyed sweetness and fresh citrus acidity. The body is lighter but pleasantly creamy, so the coffee doesn’t feel flat and holds together nicely.
The cherries come from hundreds of small farmers on Mikuba Hill in Burundi. They are harvested around the Heza processing station , operated by the Long Miles Coffee Project. Behind the project are Ben and Kristy Carlson, with whom Doubleshot has been collaborating since 2015 and has long sought to source as much coffee as possible from this very region. Burundi is among the most challenging growing regions in the world, which is precisely why these coffees are so valuable—getting them into a cup is no small feat.
The processing method is honey, which is responsible for this coffee’s distinctive sweetness. After the husk is removed, a portion of the pulp remains on the bean, which influences the final flavor during drying. The beans are dried on African beds (raised structures for better airflow), in this case even on three levels. Drying takes several days to weeks and requires regular turning and monitoring to ensure the coffee doesn’t overdry or start fermenting uncontrollably. When done right, the result is worth it—more sweetness, a fuller body, and pronounced fruitiness.
- Processing station: Heza
- Producer:Long Miles Coffee Project