Burundi Duo Pack

Two hills, a short walk apart, both rising out of Burundi's Kayanza province. Both growing Red Bourbon, the heritage variety quietly putting Burundi on the specialty map. Both cared for by the Long Miles Coffee Project. And yet, in the cup, they could not be more different. At Heza, Mikuba's cherries are washed and double-fermented under the watch of coffee scouts Anicet and Patrice, drying slowly on raised beds for around 18 days. The result is clean and precise: crisp red apple, candied orange, a delicate hibiscus finish. Further uphill at Ninga, station manager Epaphras Ndikumana lets whole cherries dry for a full thirty days. That patience builds depth: ripe melon, juicy blackberry, a sweetness that lands like a gummy bear. Two coffees, one country, the same careful hands. A small tasting tour of how good Burundi has become. Tasting Notes: Mikuba (Washed): Red Apple, Candied Orange, Hibiscus Ninga Hill (Natural): Melon, Blackberry, Gummy Bears