Burundi — Bukeye Musumba Lot #1

Tastes Like — 🍑 Dried Apricot • 🍵 Black Tea • 🍊 Blood Orange

DETAILS

• Producer: Long Miles Coffee Project
• Washing Station: Bukeye
• Region: Musumba, Muramvya Province, Burundi
• Varietal: Field Blend
• Process: Washed (Dry fermentation 12 hours + Submerged fermentation 24 hours)
• Altitude: 1900 masl
• Size: 250g

INTRO

This is the only coffee SEY will release this year from the rolling hills of Musumba, where rich soils and cool canopies of banana trees create ideal conditions for coffee cultivation. Bukeye is the first washing station built by the Long Miles team, located in Muramvya Province. Meticulously managed, Bukeye consistently produces some of the finest Burundian coffees.

THE PRODUCER

The Long Miles Coffee Project is the dream-become-reality of Ben and Kristy Carlson. The pair moved to Burundi in 2011 with a simple dream: help coffee growers by helping roasters source consistently high-quality coffees from Burundi. Their dream has grown from working with 50 coffee growers in 2013 to working with more than 5,500 at present. Long Miles has been extremely effective in helping actualise Burundi's natural potential for extremely high-quality coffee, whilst also making incredible impact socially, economically, and environmentally.

THE PROCESS

This lot undergoes meticulous washed processing with double fermentation:

• 🍒 Hand-Picked at Peak Ripeness — Selective harvesting
• 💧 Floated and Hand-Sorted — Remove defects
• 🔪 De-Pulped — Same day as harvest
• 🔬 Dry Fermentation — 12 hours
• 💧 Submerged Fermentation — 24 hours in water
• 🚿 Rinsed and Density Graded — Fresh water rinse
• ☀️ Raised Bed Drying — 16–20 days until 10.5% moisture

The double fermentation process—dry followed by submerged—develops complexity whilst maintaining Burundian coffee's characteristic brightness and clarity.

THE VARIETIES

Varieties in Burundi are not straightforward. Red Bourbon and Mibirizi are being cultivated, though relative percentages are unknown. Based on Burundi's production history, there's likely some SL34 grown as well. This field blend represents the diversity of varieties cultivated in Musumba.

THE CUP

Dried apricot, black tea, and blood orange combine in a cup that showcases Burundian terroir.

Flavour Notes

• 🍑 Dried Apricot
• 🍵 Black Tea
• 🍊 Blood Orange

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY  typically roast light.

We 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.