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Burundi

Munyinya

Munyinya

Crisp currants and rooibos in this lot by The Long Miles Coffee Project in Burundi

$24.00 USD
$24.00 USD
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About

Coffee Expression Here we find ripe and fresh currant notes, followed by the typically Burundi herbal rooibos notes in the finish.

Producer From our long term partners at the Long Miles Coffee Project in Burundi.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer  Munyinya Farmers

Region Kayanza

Altitude  1800 masl

Varietal  Bourbon

Process Washed

Harvest  May 2024

Taste Expression Fruity & Acidic

Shipping & Delivery

· Free shipping above $79 and on all subscription orders

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

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The Long Miles Coffee Project

The Long Miles Project, founded by Ben and Kristy Carlson, began work in 2013, aiming to raise the bar of specialty coffees coming out of Burundi. The project works with more than 5,000 individual coffee farmers living near three central washing stations, Bukeye, opened in 2013, Heza, from 2014 and Ninga, which had its first harvest in 2020. There are several reasons why producing speciality coffee in Burundi is an incredibly difficult task.

There’s the incredibly unstable political situation, where government can change rules on coffee prices and value chain seemingly overnight, the practical challenge of being a small landlocked country attempting to export coffee by sea freight, the constant threat of unrest. But through it all the Carlson family have managed to establish themselves as producers and exporters of consistently delicious coffees, all the while providing some semblance of stability to the lives of smallholder farmers that surround their washing stations in the northern Kayanza Province, near the border with Rwanda.

Continuing on the cyclic nature of Burundi’s coffee harvest, this year has seen another jump in production, volumes are significantly higher than last year, but not quite as large as the bumper harvest of 2022. Quality has remained at an excellent level, thanks to the Long Miles team’s tireless work at each of the stations.

This washed lot is composed of cherry from the Munyinya hill, the birthplace of the Long Miles project. This was where Long Miles first discovered the potential of Burundian coffee, tasting stellar lots, and sparking the idea of the project. Farmers on Munyinya deliver to the Bukeye station, Long Miles original station built in 2013.

Bukeye uses a double fermentation process, where the cherries are first de-pulped and fermented without water for around 12 hours, before water is added and the coffee is soaked for a further 12 hours. After this, the coffee is ‘footed’ to wash away the sticky mucilage layer attached to the outside of the coffee seed. This involves the workers stomping on the coffee in the tanks before it is moved to washing channels to be rinsed in clean water. Coffee is then dried slowly on raised beds over 20-30 days, depending on weather conditions. This careful processing, alongside the excellent conditions on the Munyinya hill, result in crisp and ripe redcurrant jam followed by a clean and herbal rooibos finish.

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