Burundian Heza from Gitwe Hill (washed) Arabica Bourbon

R440.00 incl. VAT / kg

Burundian Heza from Gitwe Hill – fresh roasted Bourbon Araica by Quaffee. A coffee with fruit sweetness and floral aromatics from Long Miles Coffee Project

Out of stock



Burundian Heza from Gitwe Hill Washed Bourbon Arabica, from Long Miles Coffee Project sourced via Specialty Coffee Exchange.

Long Miles Coffee Project Burundi

Ben and Kristy Carlson originally went to Burundi to assist a large multinational source Burundi coffee. Since Ben felt that Burundi coffee was the Cinderella of coffee, he was moved to make a difference on the ground level. Consequently after discussing it and blogging about it they returned to Burundi and started building their first washing station. With no plans and just using their experience the washing station was complete within month and they were ready to start. Working with local Burundi families and rewarding them for quality they paid a premium for the Burundi coffee 45% higher than the local government washing stations.

In 2015 they added a second washing station. Drawing on heavily on their experiences they had gained from building Bukeye (the first washing station). Calling it  Heza, the new washing station sits in between a number of hills. For one thing it is close to the small holders. Consequently these farmers all bring their coffee cherry for sorting, and assessment. From these lots, two where submitted to the Cup of Excellence and two of them came in the top 10.

Burundian Heza from Gitwe Hill

LMCP separates lots by the hills around the washing station. This lot is from the Gitwe Hill.

Location: Gitwe Hill, Matongo Commune, Kayanza Province, Burundi
Processing: A spring water washed coffee, sun dried until moisture is 10.5%
Pulper: Three Disk McKinnon
Cultivar: 100% Arabica Bourbon.
Altitude grown: 1800-2050 meters above sea level (masl).
Type: Quality selected lot from 1876 farmers
Intensity/Prime Attribute: Sweet, Floral and Fruit aromatics and flavours.
Roast used: Medium charge with heat just before turning, then ramp rate is controlled to be level to then decreasing slightly until first crack where development is moderated until drop.
Our brews:
Brew Method Ratio Brew Method Ratio
Espresso 1:2.5 AeroPress 17g:200g
Plunger 50g:800g Pour over/filter 18g:300g


Additional information

Coffee category

4. Limited edition


fruit, sweet


5 ★ Limited


Buitenverwachting, Vineyard Hotel


Burundi, LMCP, Quaffee


Heza (Gitwe)

coffee region



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