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MUSUMBA - BURUNDI
€15.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavour: Fruity-sweet, slightly tangy
- Flavours: Raspberry, Black tea (filter); Dried fig, Bergamot (espresso)
- Process: washed
- Varietal: Bourbon
- Origin: Muramvya, Burundi
- Importer: Osito Coffee
Harvest: 04-07 2022
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We really look forward to our washed coffees from Burundi every year, especially when they are of such great quality as the Long Miles Project coffees. The Musumba, for example, is a very clear coffee with beautiful fruity notes and a great embedded acidity, which we are now presenting for the second time in a row. This coffee is particularly suitable for fans of rather fruity coffees. Like other coffees from Burundi, however, it is easy to adjust and brew, despite the spiciness.
The Musumba Hills coffee cherries are processed at the Bukeye Washing Station.
On arrival, the coffee cherries are sorted by hand according to their degree of ripeness, then de-pulped and subjected to a single fermentation process. The mucilage remains on the coffee beans during the dry fermentation and is then rinsed off in fresh water before the beans are sorted by density and spend another four to six hours in the final washing tank. The coffee beans are first dried for 6-48h on covered drying tables and finally for 16-20 days on African high tables (depending on the weather) until the desired moisture content of 10.5% is reached.
Photo by Long Miles Coffee
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We have been working with the Long Miles Coffee Project from Burundi for several years. Since 2011, the project has made it its mission to produce first-class coffee and at the same time offer local farmers new economic opportunities.
As is customary with Long Miles Coffee Project coffees, the cherries for a lot of a coffee come from a specific hill in the vicinity of the project's now 3 washing stations.
The Musumba comes from the farmers of Musumba Hill. In total, 245 farmers cultivate the hill with an average of 100 coffee trees.Despite closer washing stations in the surrounding area, the farmers of Musumba Hill bring their harvested coffee cherries to the Bukeye Washing Station of the Long Miles Coffee Project for processing. In addition to fair payment for their coffee cherries, the farmers are further supported by the project. To this end, Long Miles has introduced the so-called Coffee Scout Programme. The Coffee Scouts are mostly young residents of the region who form the interface between Long Miles and the farmers. Together with agronomists, they support the farmers in caring for their coffee trees and improving their quality.
Coffee on a mission
Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
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