Long Miles Coffee Project

Description

Nectarine accents a base of Lime and Tangerine Citrus with Honeyed Body and Crème Brûlée Finish

Giku Hill is a new terroir discovery and is a true standout next to neighboring Ninga and Bumba Hills as the most intensely flavored and structured cup. The impeccable standards of the Long Miles team produces some of the cleanest tasting naturals we’ve ever encountered that faithfully and delicately translate terroir which in this coffee presents high toned flavors with tense structure. The anaerobic honey retains these qualities while adding a richer and broader palate.

Saint Frank and Long Miles came together in 2014 with a shared energy for the potential of specialty coffee to transform lives in poor remote regions. Long Miles connects small farmers from different hill communities like Giku but until recently this remote community was incorporated into the larger Ninga Hill classification, an annual offering at Saint Frank. In 2019 we committed to partner with Long Miles in establishing a new washing station at Ninga where farmers had previously traveled the furthest to deliver their cherries. This new site is a blessing to these enthusiastic remote communities still without electricity and clean water. As we expand our reach together we look forward to seeing the unfolding transformation that unites us.

Producers

Long Miles Coffee Project

Places

Ningaland, Kayanza, Burundi

Varieties
Bourbon (100%)

Terroir

Over 150 family gardens cultivated at 1700m Most less than 1 acre on volcanic red loamy soil

Process

Whole cherries are sorted and floated before 60 hours of anaerobic fermentation in sealed bins. Drying finishes on raised beds for 25-30 days.

Text from Saint Frank Coffee's listing.