Roast Profile 1 - Light
A medium-bodied and dynamic coffee from Burundi
Smooth and complex
The Kinyovu lots from the Long Miles Coffee Project in Burundi are made up of excess coffees from various micro-lots across 3 washing stations: Heza, Bukeye, and Ninga. While this appears random on the surface, the extra coffee comes together to represent the different hills in this region and becomes a dynamic and complex cup with lovely sweetness, body, fruit notes, with subtle floral notes. For this coffee, in particular, we get a beautiful naturally processed peaberry bourbon variety from multiple hills in this region.
The Long Miles Coffee Project has been active in Burundi since 2011. The founders began their work with 50 farmers and now work with over 14,000 across Burundi as well as Uganda and Kenya. The farmers they work with have access to year-round agricultural assistance and receive higher prices for their coffee as well as annual premiums for quality. This investment in the farmers serves not only to improve the quality of the coffee but also the quality of life for the people growing, harvesting, and processing it.
This naturally processed coffee is fruit-forward but clean. We taste cherry cola, nectarine, and baking spice with notes of maraschino cherry and milk chocolate. Try a 1:15 coffee to (filtered) water ratio for a juicy mouthfeel to bring all these elements in harmony.
Purple
Luxurious, dark-fruit purple coffees showcase winey and dried fruit flavors typical of plums, port wine, and raisins.
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