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.|