Burundi Bumba

Huck has been with Long Miles since their first harvest in 2013, and look forward to tasty and innovative coffee from the group every year - this our third harvest roasting coffee from Bumba Hill, but our first year opting for a washed lot!

The Long Miles Coffee Project was founded by Ben and Kristy Carlson, an American couple living in Burundi.  Upon seeing the difficulties farmers faced while Ben was working as a coffee trader, the Carlsons built two washing stations in the region, and have worked with area farmers to help them fetch better prices. By working with the farmers to develop stringent quality practices at the farm level, then washing and milling the coffee with meticulous care, Long Miles is able to ensure that the coffee is of the highest quality possible.  By working with Huckleberry and other roasters who commit to coffees before they've shipped from Burundi, the Long Miles Coffee Project is able to pay the farmers a higher price for their coffee than they would receive on the open market and from other washing stations.

Bumba is a specific hill near Long Miles' newest washing station, Ninga, and is one of the most remote communities within the project. This coffee comes from the 620 Long Miles farmers living on that hill, and is processed at the Ninga Washing Station.

Bumba is bright, sweet, and delicately-complex - we're tasting white grapes, lemon, shortbread cookie, and lightly-floral honeysuckle in our first washed coffee from Bumba Hill!

*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. *** 

Photo courtesy Long Miles Coffee Project.

This washed coffee from Huckleberry Roasters originates from Bumba Hill in Burundi's Kayanza region, where Long Miles Coffee Project manages production. The washed processing method emphasizes clean, bright character—evident here in crisp white grape and lemon notes alongside a delicate honeysuckle florality and shortbread-like sweetness. Burundian coffees often deliver this kind of nuanced acidity paired with subtle aromatic complexity, making this lot a refined showcase of the origin's potential. These flavor dimensions can be explored further using the sensory flavor wheel.