Mutana / Washed / Burundi / 250g

Origin: Burundi
Producer: Small holder producers    
Region: Kayanza province                   
Varieties: Heirloom
Process: Washed
Altitude: 2100 - 2200 m.a.s.l.
Flavour Profile: Blackberry, Caramel & White tea

The Mutana hills in the Kayanza province are an area of beauty. The Kibiri forest is nearby and the fertile soils are great for growing a variety of crops. Oswald is one of the Coffee Scouts working alongside the coffee farming families on Mutana hill, teaching them how to take care of their plantations and produce quality coffee. He has been empowering farmers by teaching them sustainable farming practices. This includes helping them understand the importance of planting shade trees and green manures, as well as mulching their land and seasonally pruning their
coffee trees. During coffee harvest, he stands side by side with farmers, guiding them through the cherry picking process. He has also taught farmers how to spot and catch antestia bugs, the colorful bugs thought to be behind the potato taste defect.

Heza Washing Station processes its coffee by pumping spring water from a nearby
natural spring. During the fully washed process freshly harvested cherries are delivered by coffee farmers to the Long Miles Co!ee Washing Station, then "floated and  hand-sorted for ripeness upon arrival. Cherries are pulped and undergo a double fermentation process. Parchment spends around twelve hours dry
fermenting, then undergoes a twenty-four hour wet fermentation. A team will agitate and dance on the slippery coffee parchment by foot, helping to loosen
any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six to forty-eight hours pre-drying. During this time, it is hand-picked for under-ripeness,
over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the ideal 10.5% moisture level.

We buy this coffee through Long Miles Coffee.