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Burundi Mikuba 1 kg

Honey processed bourbon variety crafted by Ben Carlson from Long Miles Coffee project. Microlots from Mikuba community represent the very best flavour profile of Kayanza region. Our honey processed microlot has sweet notes of brown sugar, citruses and honey.

Burundi Mikuba 1 kg

Your price (Incl. VAT)
1 192 Kč
Out of stock
Country Burundi
Farm Heza - Mikuba
Varietal Arabica Bourbon
Processing Honey
Crop July 2021
Partnership Káva z rukou farmáře
Coffee type Whole bean
Taste Brown sugar, citruses, honey
Manufacturer doubleshot

Long Miles Coffee Project

is simply an incredible story of passion and devotion. Ben and Kristy Carlson, originally from the U.S., decided to move to Burundi with their kids to start an ambitious coffee project in the highlands of Kayanza region (read the full story here). After spending some time in this beautiful but extremely difficult country, you realize, what it really takes to be a white foreigner and run a coffee business here. Ben owns three washing stations (Hez, Ninga and Bukeye - map), which currently buy and process coffee cherries from more than 4500 families.

In Burundi, each hill (colline) is its own geopolitical unit, consisting of approx. 60-140 families. You will find different coffees named after the hills they come from, i.e. Mikuba, Nkonge, Gitwe. They are all situated in the proximity of the washing stations since the farmers usually delivery the coffee by foot. During the season, small farmers bring their freshly picked cherries to the station, where they are first inspected by the Long Miles team. Once accepted, the cherries are floated to separate unripes, weighted and processed using either fully washed, natural or honey method.

Profil: Long Miles Coffee Project
Profil: Long Miles Coffee Project
Learn more about the producers.

About coffee

Our lot is honey processed bourbon variety. First, freshly picked and delivered cherries are floated in water tanks to separate unripes, then they are pulped and spread on fully shaded African beds for 3 days. Then they are moved to two-tier beds and dried for 27 days. This year, our lot has an intense brown sugar sweetness, citric acidity and honey notes.

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