Burundi | Bumba Hill

This is a hill separation from the very remote Bumba hills, processed at the newer Ninga washing station. Here, between 1700 MASL, smallholders from the Bumba hills deliver cherries to contribute to this lot. This is a very well-processed coffee that tastes to us just as clean as a washed coffee. We find a sweet and delicate cup with a lively acidity. Flavors of citrus and apricot are up front, along with notes of earl grey, grape and vanilla.

Bumba Hill stands as one of the most secluded regions in Burundi, characterized by small-scale farming with coffee being the main source of income for local farmers. This exceptional coffee is sourced through the Long Miles Coffee Project, an initiative founded by Ben and Kristy Carlson in 2011. Their mission is to provide agricultural support to coffee growers in Burundi while enabling roasters to access consistently high quality and traceable coffee from the region.

Cherries are hand-picked at peak ripeness, floated, and hand-sorted to remove defects. The cherries are pulped and fermented in sealed tanks for 36–48 hours. The seeds are then dried on raised beds until a moisture content of 10.5%.