![]() ![]() ![]() This step is a delicate time in processing where bacteria are eating and converting the mucilage and changing the flavor of the coffee. (think the stringy fruit left on a peach pit) From here, the coffee goes through a 12-36-hour fermentation. The seeds at this point still are covered in a sticky, mucilage-like substance. The fruit/skin travels down one shoot, while the coffee beans go into a large tank. To do this, coffee cherries are then squeezed through a screen called a pulper. ![]() Washed coffee can also be known as "wet-processed." It refers to the removal of the fruit that covers the seeds before they are laid to dry. Processing in coffee refers to the conversion of the raw coffee cherry into green coffee, a finished product for roasters to manipulate. Processed at the Bukeye station, this washed bourbon is sweet and bright, with near-perfect cup clarity. The resulting lot is an exemplary example of Long Miles program: a delicious, traceable, and transparent coffee. Our path forward was to focus on a hill, cupping micro-lots to build a larger lot that reflects the region's taste. We have been friends with Long Miles for years, and our path to this coffee began at the SCA Expo in early 2022, where we had a quick chat with Ben Carlson about getting involved more significantly with Long Miles. Continually paying premiums and supporting farmers means more stability in the supply chain within Burundi, creating a clear path for roasters to continually work with a community, forging bonds where none existed before. This support enables them to pay higher prices for cherry while also paying annual premiums. By placing value on agronomical support throughout the year, Long Miles is able to have a continued partnership with coffee-producing families across the region. The challenges they've faced over the last decade have been quite high, yet the focus the staff has placed on the project of Long Miles has always steered them forward. It all started with the Bukeye station at the foot of the Gaharo Hill, where this coffee was produced. ![]() In 2011, Ben and Kristy Carlson moved to Burundi with a singular vision: to create a farmer-driven coffee program that connected roasters with the beautiful coffees of that region. ![]()
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