Gishubi

The arrival of spring means the arrival of our coffees from Burundi! For the fifth year in a row, we present to you a coffee produced by our friends at Long Miles Coffee Project, in Burundi. This year, we have chosen to present two batches which were processed at the Heza washing station, in the province of Kayanza, in the northwest of the country. 

The first batch comes from Gishubi Hill. Gishubi is a short walk from the Kibira indigenous forest. This creates a slightly cooler microclimate allowing the coffee cherries to grow and ripen more slowly. This explains the complexity and particularly high sweetness in the cup.  

Long Miles Coffee Project is a wonderful example of the impact specialty coffee can have on communities. What began as a simple community project is today a vast system allowing hundreds of producers to access specialty market prices. This year again, this collaboration with Long Miles Coffee Project was made possible thanks to our import partner Osito Coffee.

Cultivated at an altitude between 1700 and 2100 meters, this coffee is made from the Bourbon variety. It is picked at full maturity and sorted by flotation first before being taken directly to the drying tables. The entire coffee cherry spends between twenty-five and thirty days drying in its own skin, slowly turning from a deep red to a plum-like purple-black once it is fully dry and at the moisture level preferred by 10.5%. Fruity and delicate, this coffee offers a complex tasting experience both in espresso and filter.


This delicate and fruity coffee reminds us of Assam black tea, apricot and brown sugar.