Burundi: Mutana-Long Miles Project

Flavor Profile:  A wonderfully clean and complex Burundi coffee with a syrupy, honey-like sweetness that intensifies as the cup cools.

At a medium roast you should note clean, floral and semi-fruity cup. The lovely lighter tones balance with a little chocolate and spice note. Medium body, lower acidity, and a bit sweeter. You’ll have brighter and more delicate at lighter roasts, where pear and citrus tones come forward.

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• Country Burundi

• Local Region  Kayanza – Kibira

• Process Natural and Honey

• Variety  Natural Arabica and Bourbon

• Altitude (meters) 1,750-1960  masl

Long Miles Coffee Project (LMCP) was founded in 2011 by Ben and Kristy Carlson and today works with around 5,700 smallholder farmers spread across 11 different hills. They separate and trace every lot by hill and delivery day, supporting farmers through their team of “Coffee Scouts” local agronomists who provide ongoing on-farm training. 

The name “Mutana” refers to the specific hill where this coffee was grown. Mutana is one of the highest hills supplying the estancia, with farms exceeding 2,100 meters. It lies right on the edge of the Kibira rainforest, where the soil is sandy and the air is often shrouded in a dense mist. Due to the extreme altitude, Mutana Hill coffee cherries ripen much more slowly than others, developing complex sugars and greater density.

For the “Natural” lot, farmers deliver the whole cherry, which is then dried intact on raised beds for 25 to 30 days. The fruit changes from a deep red to a purplish hue similar to a prune, as the bean absorbs all the sweetness of the pulp.

For the honey lot, cherries are floated and hand-sorted, then depulped while leaving the sticky mucilage intact on the parchment. The parchment is moved to raised African drying beds, where it’s turned frequently by hand until it slowly reaches the desired 10.5% moisture content.