Long Miles Gatukuza #13 - LIMITED ROAST

Regular price $18.50


TASTING: Maple syrup & dried plum, gratifying
PRODUCER: Therence Nduwayezu
ORIGIN: Gashikanwa commune, Northern Ngozi
VARIETY: Bourbon
ELEVATION: 1,750 masl
HARVEST: Spring 2019

Net wt. 10oz (285g) 

 PREORDER ─ Roasting on  February 26 ─  PREORDER ─

Photo by Long Miles Coffee

Burundi had a very tough harvesting season this year. Yields were so low that Long Miles Coffee Project bought coffee from neighboring washing stations. This is one of them - the Lot #13 designation signifies that this coffee came from the 13th day of the harvest that coffees were delivered to the washing station. This is their first year separating lots by day, and also their first year cupping through every lot. This additional work paid off with improvements in quality: a Gatukuza coffee won Burundi's annual Cup of Excellence competition and we are in love with this coffee! It is beautifully round, dense, and super sweet, with a soft but lively acidity that elevates the profile into something special. Enjoy!

Gatukuza is tremendously important for the local economy - 10,600 farmers deliver coffee to this washing station and over 1 million pounds of coffee goes through it each year! Of those farmers, 600 live nearby enough that cherry is delivered by bicycle or by head. 

From Long Miles Coffee Project: 

"Gatukuza washing station is named after the hill it’s built on. The word ‘Gatukuza’ comes from Kirundi, the local language spoken in Burundi, but has no distinct meaning or translation. For as long as people can remember, that’s what the hill has been called. Gatukuza washing station is nestled in the Gashikanwa commune, in the northern province of Ngozi. The people who call Gatukuza home grow almost everything they love to eat - bananas, potatoes, beans, maize, sweet potatoes, peas - wrapping the hill in every imaginable green. 600 farmers from 8 neighboring hills deliver the cherries to Gatukuza washing station. Therence and his team also mapped out the regions that are far from the washing station or don’t have access to any nearby washing station. That’s how they picked the 112 spots to create transit centers - cherry collection and quality check points set up on the coffee hills that shorten the distance farmers have to travel to deliver their cherries. More than 10,000 farmers from 9 communes delivered their cherries at these transit centers this season.

When the washing station first opened, there were 250 traditional African raised tables. There are now 500 drying tables scattered across the washing station with the plan to add 300 more. The washing station has two 8-disc McKinnons: 6 discs at the top, 2 at the bottom. This is the only machine that is used to process this coffee. Farmers will selectively hand pick and float their cherries at home before delivering them.

There is one small pre-selection table and floating station where farmers will take their cherries when they reach the station and the quality of their cherries is checked again. For the fully-washed process, there are 2 cherry reception tanks. For the natural process, there are 9 dry fermentation tanks. Parchment is kept here for 8 hours overnight. In the morning, water is added and the parchment is footed to help remove mucilage. For wet fermentation, there are 9 tanks. Parchment is kept here for 8 hours, then moved to the grading channels. Parchment is soaked for 12 hours uncovered, taken to pre-drying tables (a covered area) and handpicked for 6 hours. It’s then taken to traditional African raised drying tables where it slowly dries for 14-21 days, depending on the rain. The farmer system is organized through a pre-registration before harvest season at the washing station, where farmers are given a unique code. Every time a farmer delivers, the washing station keeps a primary record of the amount and a carbon copy receipts is given to them. During farmers payments - which happened once in August this year - the farmers will bring their receipt to receive money for their cherries."

 PREORDER ─ Roasting on February 26 ─  PREORDER ─

Roasting and Shipping Schedule:

Coffee is roasted on Wednesdays. If you order anytime up until 12pm (noon) Tuesday, we will roast the next day and ship on Thursday. Orders received after 12pm (noon) Tuesday may not get roasted until the following week. If we have extra inventory, we will ship ASAP.  Email us at shippingwoes (at) vibrantcoffeeroasters.com if you have questions about when your order will be roasted and/or shipped.