Brunch me up
Country
Burundi
Region
Muramvya
Washing station
Bukeye Washing Station
Producer
Long Miles Coffee Project
Variety
mixed
Mounting height
1700–2100 M.A.S.L
Preparation
Anaerobic Honey
Ovo, Redcurrant and Lemon Iced Tea
Round mouthfeel.
Super sweet with subtle acidity.
Medium body.
The Gaharo 7 is the perfect companion when the small breakfast is extended to brunch. It is an 'easy-going' coffee that goes well with both sweet and savoury foods. When hot, the malty flavours dominate, but as the coffee cools, the blackcurrant attributes come to the fore, offering a wonderful acidity and berry flavours.
Medium coarsley ground coffee: 15g
Water: 250ml
Temperature: 94°C
—
First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
—
Total extraction time: 2min 45sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 45g
—
Extraction time: 26sec
Gaharo is the place where Long Miles Coffee's journey began. This is where farmers built the first washing station on a long forgotten piece of land they had cleared and cultivated themselves. Today, the same farmers deliver their cherries there and have become part of the community as neighbours and colleagues.
Gaharo is more than just a coffee-growing area - it is a place of living craftsmanship. The hill's blacksmiths make knives and tools by hand, a rare heritage in the region. This combination of traditional craftsmanship and modern coffee production makes Gaharo unique.
At the Bukeye washing station, the cherries are processed into either washed or natural coffee. In the washed process, the cherries are peeled, fermented, washed and slowly dried on raised beds. The natural method dries the cherries whole until they ripen from deep red to plum black. Both methods ensure clearly defined aromas and a balanced flavour.
