BUMBA HILL LOT 1
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BUMBA HILL LOT 1

BUMBA HILL LOT 1

Tangerine. Almond.

Regular price 15.50 €
Regular price Sale price 15.50 €
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Origin: Kayanza, Burundi
Roast: Espresso
Producer: Long Miles Project
Altitude: 1700 Meters
Varietal: Bourbon
Process: Washed

This season, we are featuring a selection of superb lots from Bumba Hill. Despite ongoing deforestation in many areas of Burundi, Kayanza remains well-suited for coffee, with altitudes that climb to 2000 meters, volcanic soils, and rainfall of 1300 mm per year. The Long Miles Project helps farmers around Bumba Hill receive the recognition they deserve for their coffee. Lot 1 is a vibrant espresso, with bright notes of tangerine and a smooth, creamy texture.

The Cup

This is a coffee with clarity and balance. Washed processing delivers clean flavours of tangerine, apricot, and black tea. A sweet note of almond is a delicuous base for your favourite milk drink.

About The Farm

You have to cross over three rivers and pass by two province borders to reach Bumba Hill. The farming communities that call Bumba home are far beyond the reach of clean drinking water and electricity. Coffee is the most important crop grown on the hill, closely competing with corn and beans. Step closer to the center of the hill and you’ll find a local market where people sell baskets full of freshly harvested crops and trade other household essentials. Only one primary school stands tall on Bumba hill.

Year after year, Long Miles have met challenge after challenge trying to bring a washing station closer to Bumba hill. Coffee farmers from Bumba had been delivering their cherries to Bukeye Washing Station or the nearest Long Miles collection point, traveling more than three hours by foot.

This year, a major step-change has happened: Long Miles have finished their brand-new washing station, Ninga Hill, only a stone’s throw away from Bumba. Constructed with traditional African raised drying tables, coffee farmers now walk or bicycle the day’s harvest of cherry to the new delivery site.

The Process

The traditional Burundian process is fully washed: freshly harvested cherries are delivered by coffee farmers to the washing station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a single fermentation process. Parchment spends around twelve hours dry fermenting, before the final washing that creates a clean, balanced profile.

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