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PRODUCER: Long Miles Coffee Project
LOCATION: Muramvya
VARIETY: Red Bourbon
PROCESS: Washed
ORANGE, HONEY, CARAMEL
This lot is produced in collaboration with the Long Miles Coffee Project, from the hills of Ninga in Muramvya, where hundreds of smallholder farmers deliver cherries to the Ninga washing station.
Farmers bring their freshly harvested cherries to Ninga. From there, washed coffees are floated and hand sorted for ripeness. The cherries are then pulped and undergo a single stage of dry fermentation for twelve hours. Coffee is then graded by density and left to soak for another 4-6 hours in a rinse tank. After that, coffee is taken to covered drying beds, where it spends 6-48 hours pre-drying. Lastly, it is moved to traditional raised African beds to slow dry for 16-20 days and reach the station’s desired moisture content of 10.5%.
About the Red Bourbon variety:
Red Bourbon is prized not only for its improved yield but also for its excellent cup quality. The beans thrive at high altitudes, ranging from 1,100 to 2,000 meters, where the coffee cherries ripen slowly, allowing for the development of complex flavors.
It typically has a high glucose content, creating a smooth, rich, sweet cup with a pronounced sweetness and flavors reminiscent of juicy red fruits with layers of sharp, standout notes such as nougat, chocolate, and butter.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.
PRODUCER: Long Miles Coffee Project
LOCATION: Muramvya
VARIETY: Red Bourbon
PROCESS: Washed
ORANGE, HONEY, CARAMEL
This lot is produced in collaboration with the Long Miles Coffee Project, from the hills of Ninga in Muramvya, where hundreds of smallholder farmers deliver cherries to the Ninga washing station.
Farmers bring their freshly harvested cherries to Ninga. From there, washed coffees are floated and hand sorted for ripeness. The cherries are then pulped and undergo a single stage of dry fermentation for twelve hours. Coffee is then graded by density and left to soak for another 4-6 hours in a rinse tank. After that, coffee is taken to covered drying beds, where it spends 6-48 hours pre-drying. Lastly, it is moved to traditional raised African beds to slow dry for 16-20 days and reach the station’s desired moisture content of 10.5%.
About the Red Bourbon variety:
Red Bourbon is prized not only for its improved yield but also for its excellent cup quality. The beans thrive at high altitudes, ranging from 1,100 to 2,000 meters, where the coffee cherries ripen slowly, allowing for the development of complex flavors.
It typically has a high glucose content, creating a smooth, rich, sweet cup with a pronounced sweetness and flavors reminiscent of juicy red fruits with layers of sharp, standout notes such as nougat, chocolate, and butter.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.