Burundi GITWE is one of those coffees that one returns to with pleasure. This succulent classic from Kayanza province will delight not only lovers of filtered methods, but also anyone looking for a fresh and subtly sweet cup with a harmony of flavours. The sweetness of honey, the fruity juiciness of ripe blackberries and the lively acidity of lime unfold in every sip , refreshing like the spring sun. The coffee is pleasantly balanced and delicate, ideal for calm mornings and a refreshing afternoon break. In its third year on the menu and it still doesn't disappoint - exactly what a stalwart should be.
This coffee is sourced from Gitwe Farm, located in the hills above Heza Wash. The local landscape is a patchwork of fields, markets and bustling village life, where the rhythm of the day intertwines with the rhythm of the harvest. Coffee grows alongside other crops such as onions, bananas and maize, creating a diverse ecosystem. Heza is one of the stations built by Long Miles Coffee, a company renowned for its efforts to improve the quality of Burundian coffee and support local farmers. Directly above Heza station is also the Long Miles Coffee Farm, with 7 055 coffee trees, which is where this microlot comes from.
The coffee is processed at Heza using the washed double fermentation method. The coffee cherries are hand-sorted and then ground upon delivery. Fermentation takes place in two stages - first dry (approximately 12 hours) and then wet (24 hours), which helps to release the remaining pulp and allow the natural development of flavour notes. In addition, workers here traditionally 'dance' over the parchment grains, helping to rid them of the last slimy residue. After rinsing and grading according to density, the grains are dried first on shaded tables and then for 16-20 days on raised African beds. The result is a meticulously crafted coffee with a clean flavour profile that will delight any lover of choice.