If you love espressos that sparkle yet remain crystal clear, Burundi Musumba from Casino Mocca is exactly the shot you look forward to even before you pull the lever. The cup first reveals a hint of tartness, followed immediately by lime, which cleanses the palate and reinforces the acidity, with gooseberry providing a juicy finish. The flavor is clear and pure, with nothing unnecessary, just what espresso should offer.
Behind the coffee is the Long Miles Coffee Project, launched in 2012 with the aim of finding, processing, and promoting the best of Burundi. The project's favorite location is Musumba Hill in the Muramvya region. Around 250 small farmers are involved in the harvest, and their work comes together in a shared lot. The terrain is high and cooler, with Red Bourbon coffee trees growing at an altitude of 1,800 to 2,000 meters above sea level, which slows down ripening and increases bean density. Local farms struggle with aging bushes and declining infrastructure, but thanks to a shared station and attention to detail, they manage to achieve a remarkably clean and sparkling acidity that is among the best Muramvya has to offer.
Processing is carried out using the washed method with spontaneous fermentation. After harvesting, the cherries are pulped and the beans, with a fine residue of pulp, are transferred to tanks where natural yeasts begin fermentation. The entire process is monitored for time and temperature. Once the mucilage is released, the beans are thoroughly washed with clean water and slowly dried on raised beds. The washed method enhances the precision and clarity of the flavor. Spontaneous fermentation adds depth without overwhelming the origin of the bean.
- Altitude: 1 ,800–2,000 m above sea level.