Burundi — Gaharo Hill Red Bourbon

Tastes Like — 🍊 Orange • 🌼 Florals • 🍇 Grapes

DETAILS

• Producers: Smallholder farmers of Gaharo Hill
• Washing Station: Bukeye
• Region: Murumvya, Burundi
• Varietals: Red Bourbon & Various
• Process: Washed
• Altitude: 1700–2100 masl
• Size: 250g

INTRO — Where the Long Miles Legacy Began

Gaharo Hill holds special significance in Burundi's specialty coffee story. This is where Ben and Kristy Carlson's Long Miles Coffee Project began in 2011—where fifty farmers became 6,000+, where a simple dream of connecting Burundian growers with quality-focused roasters became a reality that's transformed the country's coffee landscape.

Bukeye washing station, resting at the foot of Gaharo Hill, was the very first built by Long Miles. The land was cleared by Gaharo farmers, and the bricks for its construction were made from clay in the valley below. The same farmers who helped build this special place now deliver their cherries to it—a beautiful full-circle story that's repeated with every harvest.

THE PRODUCER — Gaharo Hill Farmers & Long Miles Coffee Project

The farmers of Gaharo Hill have been working with Long Miles Coffee since the project's inception. What started as fifty growers in 2013 has grown into a network of over 6,000 farmers across Burundi, but Gaharo remains the heart of the operation—the place where it all began.

Long Miles Coffee Project represents Ben and Kristy Carlson's vision: help coffee growers by helping roasters source consistently high-quality coffees from Burundi. The pair moved to Burundi in 2011 with this simple but powerful idea, and they've succeeded despite the significant challenges that come with working in the country. Their impact extends beyond coffee quality—they've made remarkable contributions socially, economically, and environmentally throughout Burundi's coffee-growing regions.

The farmers of Gaharo grow primarily Red Bourbon alongside other traditional varieties at elevations between 1,700 and 2,100 metres. The high altitude and careful cultivation practices create ideal conditions for producing the bright, complex coffees that have made Burundian coffee famous amongst specialty roasters worldwide.

THE PROCESS — Traditional Washed Method with Careful Grading

The processing at Bukeye washing station follows traditional Burundian methods refined through years of experience. Long Miles has perfected these protocols to consistently produce clean, vibrant coffees that showcase Burundi's exceptional terroir:

• 🍒 Peak Ripeness Harvesting — Cherries are handpicked when fully ripe
• 🌊 Floating & Hand Sorting — Cherries are floated and hand-sorted to remove defects
• ⚙️ Same-Day Depulping — Cherries are depulped on the day of harvest
• 🔬 12-Hour Dry Fermentation — Single dry fermentation for 12 hours
• 💧 Rinsing in Fresh Water — Coffee is thoroughly rinsed
• ⚖️ Density Grading — Parchment is graded by density for quality separation
• ☀️ Raised Bed Drying — Traditional African raised beds for 16–20 days until 10.5% moisture content

The density grading step is particularly important—it separates the coffee by bean density, ensuring only the highest-quality beans make it into the final lot. The extended drying period on raised beds allows for gradual moisture removal whilst the constant air circulation prevents defects and ensures even drying throughout.

THE CUP — Bright Citrus with Floral Complexity

The people of Gaharo Hill have produced a wonderful representation of Red Bourbon with this harvest. The cup is bright, juicy, and full of staccato notations—quick, sharp flavour bursts that keep the experience lively and engaging. There's a firm structure to the acidity with a compact yet elongated feel that makes this coffee particularly versatile across brew methods.

Flavour Notes

• 🍊 Orange — bright citrus providing vibrant acidity and freshness
• 🌼 Florals — floral notes including coffee blossom adding aromatic complexity
• 🍇 Grapes— tart berry character with red fruit brightness

The cup opens with pronounced florals—marigold and coffee blossom—before transitioning into bright citrus and red currant. The oolong tea notes emerge as the coffee cools, adding an elegant, sophisticated finish. This is a clean and enlivening brew that works beautifully across all brewing styles, from delicate pour-overs to full-immersion methods.

This coffee represents not just exceptional quality, but the realisation of a vision that's transformed Burundian coffee. It's a privilege to support Long Miles' inspiring work with every bag.