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Bukeye

Burundi

Bukeye

Regular price
$22.00
Sale price
$22.00
Quantity must be 1 or more

Country Burundi
Region Muramvya
Closed Long Miles Coffee Project
Variety
Bourbon
Altitude 1760M
Method Wash
Notes White grape, nectarine and jasmine

ORIGIN INFORMATION

For the second consecutive year we are very happy to find a coffee produced by our friends from Long Miles Coffee Project, in Burundi. After the Gatukuza, it is the Bukeye that we offer you to discover this year. This coffee owes its name to the washing station from which it comes. Located in the Muramvya region in the heart of Burundi, Bukeye is the very first washing station created in 2014 by Ben and Kristy Carlson, an American couple who have lived in the region for many years. The Long Miles Coffee Project is a great example of the impact that specialty coffee can have on communities. What started out as a simple community project is today a vast system allowing hundreds of producers to access specialty market prices. Coming from the harvests of the four localities supplying the Bukeye washing station, this batch has the particularity of being composed only of Peaberry. Peaberries are those special coffee beans that are the result of nature’s mistake. A single kernel, small and round, then develops in the heart of the cherry, instead of the usual two kernels. The Peaberries composing this batch were specially separated in order to offer a result of very high quality, particularly sweet and floral. This year again this collaboration with the Long Miles Coffee Project was made possible thanks to our import partner Osito Coffee.

Grown at an altitude of around 1760 meters, this coffee is made from the Bourbon variety, and exclusively from Peaberry. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then pulped using a mechanical pulverizer, then fermented dry for 12 hours and then in a basin of water for another 12 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being dried slowly and under constant control on raised beds for 20 to 30 days. Fruity and delicate, it offers a complex tasting in both espresso and filter.

This very sweet and fruity coffee tastes of white grapes and nectarine, on a floral finish reminding us of jasmine.

Country Burundi
Region Muramvya
Closed Long Miles Coffee Project
Variety
Bourbon
Altitude 1760M
Method Wash
Notes White grape, nectarine and jasmine

ORIGIN INFORMATION

For the second consecutive year we are very happy to find a coffee produced by our friends from Long Miles Coffee Project, in Burundi. After the Gatukuza, it is the Bukeye that we offer you to discover this year. This coffee owes its name to the washing station from which it comes. Located in the Muramvya region in the heart of Burundi, Bukeye is the very first washing station created in 2014 by Ben and Kristy Carlson, an American couple who have lived in the region for many years. The Long Miles Coffee Project is a great example of the impact that specialty coffee can have on communities. What started out as a simple community project is today a vast system allowing hundreds of producers to access specialty market prices. Coming from the harvests of the four localities supplying the Bukeye washing station, this batch has the particularity of being composed only of Peaberry. Peaberries are those special coffee beans that are the result of nature’s mistake. A single kernel, small and round, then develops in the heart of the cherry, instead of the usual two kernels. The Peaberries composing this batch were specially separated in order to offer a result of very high quality, particularly sweet and floral. This year again this collaboration with the Long Miles Coffee Project was made possible thanks to our import partner Osito Coffee.

Grown at an altitude of around 1760 meters, this coffee is made from the Bourbon variety, and exclusively from Peaberry. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then pulped using a mechanical pulverizer, then fermented dry for 12 hours and then in a basin of water for another 12 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being dried slowly and under constant control on raised beds for 20 to 30 days. Fruity and delicate, it offers a complex tasting in both espresso and filter.

This very sweet and fruity coffee tastes of white grapes and nectarine, on a floral finish reminding us of jasmine.

  • icon-price

    Original price paid (FOB)

    4.05$usd/lb

    vs C-Market at 1.21$/lb

  • icon-fair

    Partnership

    2 years

    Via Osito Coffee

  • icon-size

    Lot size

    10x60kg
  • icon-quality

    Lot quality

    87/100

    Score SCA

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