Burundi Gaharo Hill
£19.50
Additional information
Rest guidance
About Onyx Coffee
Founded in Northwest Arkansas, Onyx Coffee Lab approaches sourcing, roasting and hospitality with meticulous care. Its team combines transparent coffee buying, competition-level expertise and thoughtful presentation to make every stage from producer to cup visible and intentional.
Roaster notes
Gaharo Hill – Washed Bourbon
This washed Bourbon comes from Gaharo Hill, processed at the Heza Station by the team at Long Miles Coffee Project. In the cup: bright grape, crisp citrus, and a soft sweetness reminiscent of caramelised sugar.
The Story
Since 2011, Long Miles Coffee Project has been at the centre of Burundi’s specialty scene. Founded by Ben and Kristy Carlson, the project began at Bukeye Station - located at the foot of Gaharo Hill - and expanded to include Heza, where this lot was processed.
Their approach is farmer-focused, with a year-round presence on the ground offering agronomic support, training, and transparent cherry pricing. The result is a stable supply chain, consistent quality, and long-term relationships with farming families.
Onyx’s connection to Long Miles began years ago, but deeper collaboration took shape following conversations at the 2022 SCA Expo. From there, the focus became clear: isolate and build a lot that reflects the flavour profile of a specific hill. Gaharo Hill offered just that - complexity, clarity, and regional character.
Processing – Washed
Fully washed at Heza Station, this coffee undergoes hand selection, flotation, and traditional wet fermentation. After washing, parchment is dried on raised beds under constant monitoring to maintain even drying and cup clarity.
A clean, transparent cup from one of Burundi’s most respected coffee programs. Bright, structured, and deeply expressive.
What is the roast recency?
Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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