This natural lot has notes of stewed berries and an intense, toffee-like sweetness. From our long term partners at the Long Miles Coffee Project in Burundi. Whole Bean Coffee / Both for filter and espresso. Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. Coffee is roasted to order. This lot was produced by farmers on the Munyinya hill, and processed at Long Miles’ Bukeye station. Munyinya was the hill that initially convinced Long Miles of Burundi’s potential, when small lots of cherry were processed, roasted and cupped in the early days of the project. The team at Bukeye have been processing naturals for some time, slowly honing their process to create clean and ripe expressions. Coffee is dried slowly on raised beds over 20-30 days, sorting carefully and turning often. This softens the typical fresh and bright berry notes into a rich and sweet berry jam, and rounds out the often slightly herbal finish into black tea. Burundi coffees are in season just now, and this year we are proud to share coffee from Munyinya but also from Mikuba, Umutumba and Ninga.