The beans from Long Miles Coffee, roasted by Oh My Bean Roastery, will captivate you with their silky body and distinctive sweetness. You will taste honey caramel sweetness that flows into notes of ripe cherries. This combination harmonizes with the taste of pomegranate, and you will feel a subtle acidity at the end. In short, it's a juicy fruit ride with a fresh acidity that doesn't overwhelm the citrus and berry flavors. The farmers achieved this through gentle, controlled fermentation that doesn't draw unnecessary attention to itself, but will certainly be appreciated by discerning coffee lovers.
Lunar Coffee Washing Station was established in 2021 in the Rwenzori Mountains in western Uganda. This mountain range, known as the Mountains of the Moon, got its name from its dramatic landscape, high peaks, and snow caps in the middle of Africa. The coffee is delivered to the station by small farmers from communities such as Bwensumbu, Rubirizi, Bunyangabu, and Buhweju, where they grow coffee at an altitude of 600–1,800 meters above sea level. The station is run by the Long Miles Coffee team , known from Burundi and Kenya, and their approach is the same here – they emphasize not only quality coffee, but also education, cooperation, and fair relationships with farmers. The station produces not only washed beans, but also honey and natural processing methods.
The legendary Kenyan SL-28 variety from the 1930s is known for its distinctive acidity, blackcurrant and citrus notes, and full body. In Uganda, however, its flavor profile reveals other strengths. It retains its fruitiness but tastes smoother and more rounded than its Kenyan counterpart. Natural processing also slightly tames the acidity and brings out notes of sweetness and juiciness. Taste it for yourself and discover how a different terroir and a different approach to the same variety can significantly alter the flavor profile and overall enjoyment of a coffee. Same genetics – just a different terroir and a different approach. The beans get another part of their flavor from anaerobic processing. Farmers first carefully pick the cherries by hand and then seal them in airtight tanks, where they ferment for about 48 hours. After fermentation, the coffee is dried on raised beds for up to 20 days, depending on the weather.
- Altitude: 600–1,800 meters above sea level.