September - Bumba Hill - (Rwanda, Honey, Red Bourbon)

Tasting Notes: Vanilla, Jammy Fig, Orange

This is our third harvest working with the Long Miles Coffee Project and our first with Bumba Hill. In the cup we get sweet vanilla, jammy figs, and a citrus finish that reminds us of juicy oranges. This is a small lot and will not last long.

Variety: Red Bourbon
Country: Rwanda
Region: Kayanza Province
Process: Honey
Altitude: 1800 MASL
Harvest: 2024
Producer: Long Miles
Farm: Various
Washing Station: Ninga Washing Station
Roast Level: Light

In the cup

We taste a jammy profile of figs with the sweetness of vanilla. This coffee is sweet and delightful with a juicy citric acidity that reminds us of oranges. The coffee has a silky body and a long sweet finish.

About The Producer

The Long Miles Coffee Project was founded in 2011 by Ben and Kristy Carlson. This coffee initiative was created to provide better agricultural support to coffee growers in Burundi, giving roasters all around the world access to high-quality and unique coffees from the region that were previously more difficult to obtain. Bumba is a specific region near Long Miles’ newest washing station, Ninga, and is one of the most remote communities within the project. This specific lot comes from approximately 620 different farmers living on and around Bumba Hill.

Processing

The coffee is hand picked by farmers all around the Bumba Hill region and brought to the Ninga washing station. It is then sorted to remove any outliers or defects before the outer layer is depulped. The key difference between a washed coffee and a honey processed coffee is what comes after depulping. Instead of washing off the remaining mucilage on the outside of the bean, the coffee is dried with the mucilage layer still intact, producing a beautiful natural sweetness without muddying the cup. In addition, Long Miles Coffee Project will add several days of anaerobic fermentation after depulping and before drying to increase the complexity of the final cup.