Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.

A new hill, a familiar excellence.

This marks September’s third harvest with the Long Miles Coffee Project, and the first release from Bumba Hill. A small, expressive lot with a standout flavour profile - vanilla sweetness, jammy fig, and a bright citrus finish reminiscent of ripe oranges. Limited in volume, vivid in character.

In the cup: a soft fig jam richness paired with silky vanilla and a juicy orange acidity. The body is smooth and rounded, with a long, clean sweetness on the finish

About Bumba Hill

Founded in 2011 by Ben and Kristy Carlson, the Long Miles Coffee Project was created to connect Burundi’s smallholder farmers with global roasters—bringing higher quality coffees and more equitable support to previously overlooked regions. Bumba is among the most remote hills in the project, neighbouring the newest washing station at Ninga.

This lot represents the work of roughly 620 smallholders farming on and around Bumba Hill. Cherries are hand-picked, sorted for ripeness, and delivered to the Ninga station, where defective fruit is removed before depulping.

Unlike washed coffees, this honey process retains the mucilage during drying - preserving natural sweetness while maintaining clarity in the cup. After depulping, the lot undergoes several days of anaerobic fermentation, enhancing complexity and depth before being carefully dried.

Chosen by September for its vibrant sweetness, elegant fruit character, and the continued excellence of Long Miles' approach to regional expression.