Bumba Hill

Tasting Notes: Apple, Nectarine, Sugarcane
Country: Burundi
Region: Kayanza
Variety: Red Bourbon
Process: Anaerobic Natural
Elevation: 1700 masl

---

About the Coffee

For years, producers from Bumba Hill faced enormous challenges delivering their coffee to the nearest washing stations, often walking more than three hours by foot to reach Bukeye or the Long Miles collection point. This year marks a turning point — the construction of new raised drying tables just a short distance from the village, making processing more efficient and empowering local farmers to take greater control over quality.

During the anaerobic natural process, cherries are carefully hand-sorted and floated before being laid on raised tables to dry in the sun for 25 to 30 days. Throughout this period, the cherries are turned regularly to ensure consistent drying and to prevent over-fermentation. As they slowly turn from vibrant red to deep purple, they develop their characteristic sweetness and structure, reaching a stable 10.5% moisture content.

---

A Testament to Dedication

This coffee is the result of determination, innovation, and community spirit. Bumba Hill’s farmers, working closely with Long Miles Coffee, continue to improve access and quality year after year — and this lot is proof of how perseverance pays off. Expect a cup that’s sweet, clean, and full of life, balancing bright fruit with a velvety, sugarcane finish.