Gishubi, Burundi (Natural) peaberry coffee beans

R460.00 incl. VAT per kg

A naturally processed coffee from Burundi courtesy of Long Miles Coffee Project and Gishubi hill from the Heza washing station. Good complexity with pomegranate flavours and molasses aftertaste (2016/2017 crop)

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Description

Gishubi, Burundi (Natural): sourced direct from the Long Miles Coffee Project’s Heza washing station via Specialty Coffee Exchange.

Burundi

Gishibu, Burundi (Natural). Heza Washing stationBurundi is perfectly situated to grow quality coffee. It has an equatorial climate, most of the country is highland, and a significant amount of the coffee is grown in shade.

Although Burundi is a land locked country, 10% of the country is water based (thanks to lake Tanganyika). It has, however taken Burundi coffee a while to really make it on to the big stage.

Thanks to  endeavours like the Long Miles Coffee Project, things are slowly changing, especially since the reconstruction drive which started in 2006.

Long Miles Coffee Project

The Carlson family fell in love with Burundi during a visit. The long mile project channels their passion for coffee and belief that those involved in it should be rewarded appropriately. The mission of the project was to build a washing station allowing them to control the coffee quality while still rewarding the growers. Processing is well controlled and they have found a demand in the coffee market that has allowed the project to grow.

At Quaffee we have been talking to the people behind Long Mile Coffee Project since early 2013 after being introduced to Ben Carlson, via a customer.

Gishibu, Burundi (Natural)

The Heza washing is the second washing station the LMP has built. This washing station is very remote, it has to be, to be close to the community that bring their coffee cherries to for processing at the washing station. Heza (which means “beautiful place” in Burundian) and was built as part of the Long Mile Project. Completed in April 2014 and it services 1876 farmers in the area. At the washing station over thirty people are involved in the cherry selection and quality monitoring, and sixty women are dedicated to parchment curation and quality control.

At the washing station 20% of the coffee is naturally process a new method of processing in the area. Continuing this innovation they are the first to offer a honey processed coffee too.

Heza’s unique ‘bowl’ location provides natural air circulation and controls drying time. Coffee parchment spends two days on pre-drying tables before it is moved to traditional African raised tables. Heza station has 65 tables ranging in length and level; designed to regulate drying times. Parchment is removed from the drying tables when internal moisture reaches an optimal level of 11.5%. Commitment to the perfect moisture level means coffee spends 20-30 days slow-drying.

Details of coffee:

Region: Gishubi hill, Heza washing station, Kayanza province, Burundi
Drying: Coffee is dried as a whole cherry; regularly hand tossed every until moisture is below 11.5% taking about 20-30 days.
Farmer/Lot: This lot is 11061 from Gishubi. Crop 2016/17.
Altitude grown: 1960 meters above sea level (masl).
Cultivar: Arabica: Bourbon heirloom (peaberry)
Taste Profile: A  complex coffee with peach and caramel after taste.  A medium to full bodied coffee.
Roast used: Initial flame as coffee charged. Accelerated into first crack where development is extended a little (not too much) through first crack when it is dropped.
Note: We are now offering 2 coffees from Long Miles Coffee Project, one at the Vineyard too.

Additional information

Coffee category

3. Full bodied

Complexity

4 ★ Afrcn

Location

Buitenverwachting

Characteristics

fruit, sweet

Manufacturer

Quaffee

Model

Gishubi (Honey)

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