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In central Muramvya Province, just beyond the bustle of Bukeye village, sits the first washing station built by Long Miles Coffee. Bukeye opened in 2013 and has been a centre of innovation ever since. It was here that the Coffee Scout program began, sending agronomists into the hills to teach pruning, mulching and composting, and to combat the antestia bug that causes potato defect. For many farmers, this was the first time they had consistent guidance and a transparent buyer willing to pay fair premiums for their harvest. At Bukeye, the fully washed process follows the traditional Burundian style. Freshly picked cherries are floated and hand-sorted, pulped and fermented for around twelve hours. The parchment is often “footed,” where a team tread across the slippery coffee to loosen remaining mucilage. After rinsing and soaking, the parchment is pre-dried under cover, sorted for defects, then moved to raised African beds to dry slowly for up to twenty days. This careful approach ensures clarity in the cup while safeguarding quality for export. Today, more than a hundred employees and fifteen Coffee Scouts keep the station running, supported by the Long Miles farmer card system, which traces contributions down to hill level. Together with Trees for Kibira, which restores forest cover and stabilises fragile soils, Bukeye remains the hub of the Long Miles project, helping farmers access markets, improve quality and achieve the best prices available. This year Bukeye Hills shows lamington sweetness with cocoa and coconut, baked cherry pie with a touch of tartness, and the creamy lift of mascarpone. It is a profile that reflects the tradition of Bukeye and the future Long Miles and its farmers are building together. We’re grateful to Long Miles for their dedication in Burundi and to Osito for bringing this lot to our roastery so we can share it with you.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.