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COFFEE SUBSCRIPTION BUILDER

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COFFEE SUBSCRIPTION BUILDER

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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

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Burundi, Gitwe Long Miles

raspberry, oolong tea, chocolate

COFFEE FACTS
  • OWNERS: Ben and Kristy Carlson of Long Miles Coffee Project
  • LOCATION: Kayanza Province
  • VARIETY: Jackson Bourbon
  • HARVEST: May/June, 2019
  • ELEVATION: 1900-2100m
  • WASHING STATION: Heza
  • PROCESS: 12 hour fermentation with a 6 hour rinse
  • DRYING: Slow-dried 20-30 days on raised, African beds
  • STORAGE: Green coffee frozen to preserve freshness
FILTER BREWING PARAMETERS
  • Water-to-Coffee Ratio, Drip: 17.5 : 1
  • Water-to-Coffee Ratio, French Press: 16 : 1
  • Water Temperature: 95.6°C / 204°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

This lot of Gitwe was hands-down the most exciting lot in all of the dozens of samples I tasted on my 2019 trip to visit Long Miles in Burundi. However, in our experience, how a coffee tastes at origin is nearly irrelevant for a customer because, and rightly so, what matters is how the coffee tastes now! Here is where the remarkable efficacy of freezing green coffee is clearly demonstrated. Cupped alongside our fresh crop samples, this coffee still shines. I never get tired of experiencing this! It’s just wonderful to see a coffee’s quality realized, and not watch it fade into oblivion as time passes. 

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