One of the few natural coffees in our lineup! This Bourbon varietal has remarkable clarity of flavour and high fruitiness, brought by the natural fermentation. We’re finding notes of grape, lychee, and purple Hubba Bubba.

Body     Acidity

Gaharo Hill is home to numerous coffee producers and a surprising amount of blacksmiths. On this hill, Long Miles Coffee (a Burundi-based producing company and partner of Osito—the importer of this coffee) built their very first washing station, which they called Bukeye Washing Station.

This lot comes from here, and guess what? It’s a natural process! It is a rare sight within our ocean of washed process origins, but so good and balanced that it caught our full attention. And now we want to share it with you all.

The crop nursery on Bukeye Washing Station

The crop nursery on Bukeye Washing Station

Natural Processing

Coffee cherries are floated and hand-sorted, taking only the ripest straight to drying tables. Here, this lot has spent 34 days drying slowly under the sun, slowly turning from deep red to a prune-like purple-black colour. At the end, the fruits have reached a 10.5% moisture level.

The entire coffee cherry spends between twenty-five to thirty days drying in its skin, slowly turning from deep red to a prune-like purple-black colour when fully dry, reaching a 10.5% moisture level—this one has dried for 34 days.

Drying beds used for processing on Bukeye Washing Station

Drying beds used on Bukeye Washing Station

The Scouts

Emery, Suavis, and Peter are Long Miles’ ‘Coffee Scouts’ working alongside coffee farming families on Gaharo Hill. Together, they support farmers by sharing sustainable farming practices, helping them plant shade trees and green manures, mulch their land, and seasonally prune their coffee trees.

During harvest, the ‘Coffee Scouts’ guide them through the cherry-picking process, helping them spot and catch antestia bugs—the colourful tree pest thought to be linked to the potato taste defect.


All the images and information about this coffee and its producers have been kindly shared by the importer, Osito, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


~320 Producers


Bukeye Washing Station




Muramvya Province


1700-2100m above sea level






July 2023



Tasting notes

Purple hubba bubba, grape, lychee

Roast style



Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

The location

Coffee from Burundi

Coffee first arrived in Burundi in the 1920s while the country was still under Belgian colonial rule. Since the civil war in 1993 Burundi has placed a great importance on growing the coffee industry and the flow on effects that will have on the country’s economy.

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.

Coffee delivery: coffee in resealable bag and farm information card

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