Our core strength are coffees with distinct notes of terroir and exciting cup profiles. Single farm partnership coffees offering a taste journey throughout the best coffee regions and some of the most skilful coffee producer on this planet.
The Long Miles Project is a farmer-focused producer that works with some of the most remote coffee growers in Burundi. This season, we have showcased a range of coffees from the Bumba Hill washing station and this is our final release: Lot 7. Roasted for filter, this washed lot brings sweet blackberry flavour and the defined texture we love from Bumba Hill.
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Lot 7 is a coffee with structure and clarity, offering sweet notes of cherry, blackberry, and dried raspberry. As it cools, the profile becomes more delicate and fragrant, like Oolong tea. The acidity is crisp and balanced.
Ben and Kristy Carlson moved to Burundi in 2011 and saw that both injustice and poor farming practices permeated the country's newly privatized coffee industry. They also saw that roasters around the world had a difficult time getting consistently great coffees from Burundi. In an effort to see positive change in both farmers and roasters lives, Long Miles Coffee was born.
Long Miles Project s a farmer-driven coffee production model. They work with coffee farming families on eleven unique hills within Burundi. Long Miles create traceable micro-lots that yield consistently great coffees while improving the livelihoods of the small holding farmers who grow them. Here are three of the most important ways to do this:
1. The farmers who grow coffee on the eleven hills receive year-round  agricultural assistance through one of the twenty-six Long Miles Coffee Scouts who are trained agronomists. 2. Long Miles pay higher prices for coffee cherries as well as annual premiums. 3. They strengthen relationships between roaster and farmer so they can serve coffee from a specific hill year after year.
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.
