We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producers: Participating Producers surrounding Bukeye Washing Station
Region: Bukeye Hills, Muramvya Province
Varietal: Bourbon
Process: Natural
Altitude: 1700 - 2100 masl
 
 
Long Miles Coffee Project was started by Ben & Kristy Carlson when they moved to Burundi in 2011 and saw that both injustice and poor farming practices permeated the country’s newly privatized coffee industry. They launched Long Miles with a vision of developing grass roots coffee programs and establishing meaningful relationships between coffee producers in Burundi and roasters around the world.
 
Long Miles constructed their first ever washing station named after the village of Bukeye in 2013 and followed with two other stations in later years Heza & Ninga. For Long Miles' natural process, coffee cherries are floated and hand-sorted, then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its skin, slowly turning from deep red to a prune-like purple-black color when fully dry, reaching a 10.5% moisture level.
 
All Photos by Long Miles Coffee Project