Burundi
Rubirizi

This is an exciting and rare offering on our shelves! A post-roast omni blend, 50% washed process, 50% natural process, same variety and origin.

Washed and natural process Red Bourbon

Flavour: peach iced tea, raspberry

Body: Acidity:

Roast: omni (filter + espresso)

This lot comes from the Rubirizi Hill just east of Gaharo. The cherries are delivered to Bukeye Washing Station, built in January 2013 by Long Miles Coffee.

The manager of Bukeye, Agathon Ininahazwe, oversees the innovative work the station is running. It is this location that the first Coffee Scout program was started - offering agronomist support to the thousands of producers in the area. It has also been a launching pad for extensive organic pesticide program targeting antestia (the colourful bug that has been linked to the potato defect), post-harvesting pruning, mulching, and fertilising campaigns.

The washing station has 113 committed employees; during the peak of harvest, farmers from Rubirizi bring their cherries to the station, and each person’s contribution is recorded using the Long miles farmer card system. This system ensures that Long Miles can trace the best quality coffee. Coffee collection usually begins in April and is completed by June or July.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Multiple Farmers On Rubirizi Hill And Bukeye Washing Station
Farm/Coop: Rubirizi
Country: Burundi
Region: Kayanza
Altitude: 1750m above sea level
Variety: Red Bourbon
Process: washed and natural
Harvested: July 2024
Importer: Osito
Body
Acidity
Tasting notes: Peach iced tea, raspberry
Roast style: Omni (filter + espresso)

Variety

Red Bourbon variety

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.

The Kayanza region of Burundi

Northern region near the Rwandan border

Farm processes

Washed And Natural process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.