This is our fourth year working with the Long Miles Coffee Project in the Muramvya province of Burundi, and we couldn’t be happier to roast Colline Ninga three years running .
Burundi has produced coffee for quite some time, but the country's progression towards producing high quality specialty coffee was interrupted in the 1990s and early 2000s by political unrest and ethnic violence spilling over the border from Rwanda, during and after that country's genocide. Despite this, and the challenges of being a poor, landlocked country, farmers from Burundi are successfully improving their coffee each and every year, and specialty coffee's higher prices seem to have a major impact on quality of life in the country's coffee growing regions. Moreover, we love the flavors of a great coffee from Burundi.
Colline Ninga is grown by small farmers in Bukeye area of the Muramvya province, and produced by the Long Miles Coffee Project. Long Miles is a project founded by Ben Carlson, an American living in Burundi. Ben, upon seeing the difficulties Muramvya farmers faced, built several washing stations in the region, and has worked with area farmers to help them fetch better prices. By working with the farmers to develop stringent quality practices at the farm level, then washing and milling the coffee with meticulous care, ensure that the coffee is of the highest quality possible. By working with Huckleberry and other roasters in advance of the harvest, the Long Miles Coffee Project is able to pay the farmers a higher price for their coffee than they would receive otherwise
Ninga is a specific hillside community (colline is French for hill), and this coffee comes exclusively from the Long Miles farmers living on that hill. After tasting samples from different hills, and different periods of the harvest, Ninga stood out again this year, along with our other offerings from Gitwe.Colline Ninga has pear and apricot flavors, complemented with red currant and citrusy brightness. It also has a subtle cinnamon-like sweet spiciness, and we like to think of it as a slightly subtler variation of a classic Kenyan flavor profile: bright, slightly savory, and deeply sweet. It's a wonderful coffee, and we're happy to support the great work of the Long Miles Coffee project in the Bukeye area of Burundi. View full product details
We've been purchasing coffee from the Long Miles Coffee Project in the Muramvya province of Burundi for four years now, and last year we loved our first natural-processed fruitbomb from the Gitwe hill community. So, we brought it back for 2017, and we have a bit more to roast for this year.
Naturals - which are dried in the coffee cherry instead of washed of their fruit first - are tough to produce well, and easy to mess up. And, they're a rarity in Burundi - there are only a few grower groups producing non-washed coffee. Luckily for us, Long Miles first naturals last year were a home run, and this year's might be even better.
We've been loving our washed lot from Gitwe, and this natural lot is a banger, too. It bursts with the juicy strawberry we've come to expect from the best Ethiopian naturals, but also packs some of the hallmarks of our favorite washed Burundis. We taste a bit of sweet-savory complexity, honey, and milk chocolate flavors to complement the fruit-forward strawberry and red grape sweetness.View full product details
Huckleberry has been roasting coffee from the Long Miles Coffee Project now for four years running, and each year the coffees seem to get better. To be honest, the first year was rough. Two years ago Colline Ninga raised the bar, and last year both Colline Ninga washed and Gitwe Natural were excellent. For this harvest, we're bringing three great coffees from these growers in the hills (collines, in French) of Burundi's Muramvya province. We'll roll out another washed lot from Colline Ninga and a natural from Colline Gitwe a bit later this winter, but first up is a delicious washed coffee from growers on the Gitwe hill.
Burundi has produced coffee for quite some time, but the country's progression towards producing high quality specialty coffee was interrupted in the 1990s and early 2000s by political unrest and ethnic violence spilling over the border from Rwanda, during and after that country's genocide. Despite the continued threat of political instability, and the challenges of being a poor, landlocked country, farmers from Burundi are successfully improving their coffee each and every year, and specialty coffee's higher prices seem to have a major impact on quality of life in the country's coffee growing regions. Moreover, we love the flavors of a great coffee from Burundi.
The Long Miles Coffee Project was founded by Ben Carlson, an American living in Burundi. Ben, upon seeing the difficulties Muramvya farmers faced while working as a coffee trader, built two washing stations in the region, and has worked with area farmers to help them fetch better prices. By working with the farmers to develop stringent quality practices at the farm level, then washing and milling the coffee with meticulous care, Long Miles is able to ensure that the coffee is of the highest quality possible. By working with Huckleberry and other roasters who commit to coffees before they've shipped from Burundi, the Long Miles Coffee Project is able to pay the farmers a higher price for their coffee than they would receive on the open market and from other washing stations.
Gitwe is a specific hill near Long Miles' Heza washing station and this coffee comes exclusively from the Long Miles farmers living on that hill. After tasting samples from different hills, different processing methods, and different periods of the harvest, this particular lot from Gitwe stood out as one of our favorites.
This coffee is a delight to drink, and should please folks who steer towards both sweet, balanced Latin American coffees and those who love bright, complex Kenyans. We taste dates, figs and shortbread cookie sweetness, a bit of baking spice complexity, red berries, and lovely clementine-like brightness. Long Miles is bringing the fire again this year, and we're glad to roast Gitwe Washed in the leadoff position.View full product details
After a short break, Colombia is back in the Huckleberry roasting lineup. We love the balance of approachability and jaw-dropping flavors that great Colombian coffees can exhibit, and we've been excited for Matambo since we tasted our first type sample from the 2015 harvest. This 2016 crop harvest, just landed in the US, is an awesome example of the crowd-pleasing, but complex flavors we love from Colombia. We taste juicy pear, raw sugar sweetness, juicy and bright pomegranate, and almond pastry.
Matambo is a new coffee for us, grown by the 82 farmer Asociación de Cafeteros El Desarollo in Gigante de Huila, a town named after an enormous mountain perched just outside of the city center. While many growers associations wash and dry their coffee at a centralized mill, each of Matambo's growers washes and dries his or her own coffee on-farm, which sets it apart from other cooperatives. Individual processing can create challenges for consistency and quality, but all of the farmers who contribute to Matambo are well-practiced in proper fermentation, washing, and drying techniques, which shows in the sweet, clean cup.
We think Matambo has something for everyone. Plenty of traditional coffee flavors and sweetness for those who prefer a more approachable or milk-friendly mug, but also packing juicy fruit flavors and high-end brightness to please folks who typically brew East African coffees. We have a feeling this is going to be a top take-home bag for us in the roasting room over the next few months.View full product details
If the Kool-Aid guy drank coffee, it would probably be Wenago Natural. This natural process coffee from Yirgacheffe, Ethiopia is a tropical fruit bomb, and if you've enjoyed our roasts of Ethiopia Ardi, this should be next on your brew list.
Most of the coffee we buy and roast is washed (aka wet-processed), meaning that the coffee seed is removed from its cherry, and washed of all of its fruity material before drying. In the natural process, the cherry is left intact during drying, then removed before export. Natural processing is tricky - it's easy to spoil a coffee and create funky, off flavors. But when the growing conditions are good, the coffee is picked at the correct level of ripeness, and the drying is done slowly and evenly, the coffee can be an otherworldy experience of clean, berry-forward fruit flavors.
Wenago is one of the best naturals we've tasted in a while. This is a testament to the delicious heirloom coffee varieties native to Ethiopia, the high altitude in the Wenago district of Yirchacheffe, and meticulous attention to detail at the Wanago washing station (the spelling is not an error). Roughly 700 smallholder farmers from throughout the Wenago district deliver their coffee to the Wanago station, where Umer Abdu and his washing station staff dry and sort the coffee with the highest level of care.
The result is a coffee that tastes of tropical fruit, watermelon, grape candy, clean brightness, and mixed berries. It's just the burst of summer we need to get us through the winter.View full product details
Yirgacheffe, Ethiopia is easily one of our favorite coffee growing areas in the world. Almost any coffee roaster will gush about how coffee originally evolved in Ethiopia, and most of us gravitate to Yirgacheffe's characteristic refreshing, fruity, delicately citrus, and intensely floral flavors. Even in a region known for truly extraordinary coffees, Zelelu stands out, and we couldn't be happier to roast this coffee for the third year running.
Most of the names of our Ethiopian coffees refer to a cooperative or washing station that collects coffee from hundreds - if not thousands - of producers. Since Ethiopian coffee is usually grown on small family plots, it has rarely made financial sense to export single families' coffee.
Zelelu, however, is the name of a single family. Over the last few years, the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) has undertaken the hard work to identify the few YCFCU members whose coffees shine above the YCFCU's already incredibly high standards. These model farmers not only receive better pricing for their lots, but are given the responsibility of acting as mentors for other YCFCU farmers, with the goal of increasing quality and coffee prices for the entire group. The Zelelu family is one of the model families in the Addis Katema cooperative, which is based around the town of Wenago.
Zelelu Ararso (husband), Kasech Zelelu (wife), and their family grow exceptional coffee, and with an on-farm wet mill (a rarity in Ethiopia), they're able to manage not just cultivation and picking, but also their coffee's washing and drying. This year's coffee has wonderful florals, a balanced lemon-lime brightness, and is rounded out with sweet honey, peach, and melon flavors. We're happy to have a chance to show off the YCFCU's hard work to advance coffee quality and transparency, and we think you'll love this deliciously refreshing and unique coffee grown by the Zelelu family.View full product details
As little as 3-5 years ago, quite a few of us coffee folks looked down on Southern Hemisphere African coffees in comparison to early summer arrivals from Ethiopia and Kenya. Luckily for us, Rwanda and Burundi are producing some of the world's best, most interesting, and seemingly constantly improving coffees, and sending a strong message to check those old preconceptions at the door. Kanzu's back in Huckleberry's lineup for the second year, and we think it's g-d delicious.
Kanzu comes to us from the Nyamesheke district on the southern shore of Rwanda's Lake Kivu. One of the reasons we love Rwandan coffee is that the Lake Kivu area is planted almost entirely in Bourbon, a coffee variety that lends great Rwandan coffees like Kanzu a deep, sugary, syrupy sweetness. Beyond variety though, Kanzu is blessed by great growing conditions and great work. The Kanzu washing station sits at 1900 meters above sea level, with many of its farmers bringing their coffee cherry down from even higher in the Nyamesheke hills. These incredibly high altitudes, combined with excellent harvesting and farming practices, and world-class processing at the washing station, contribute to Kanzu's sparkling brightness and sweet, clean flavors.
Aleco Chigounis of Red Fox Coffee Merchants works with the Kanzu washing station to separate out lots from specific weeks of Rwanda's harvest, each with subtle differences. This year we chose a lot from week 12, and we couldn't be more excited to roast and brew it for you. Deep maple syrup sweetness, cranberry and lemondrop candy brightness, refreshing floral complexity. It's our second year roasting Kanzu, and we're stoked again.
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Tana Toraja is one of those coffees that has the potential to change one's preconceptions about an entire growing region. This coffee comes to us from the region of Tana Toraja, on the island of Sulawesi in Indonesia, and is one of the cleanest, most pleasant Indonesian coffees we've tried to date. This coffee has the full body and subtle spiciness that lovers of other Indonesian coffees will enjoy, but also has a clean, chocolate and cola sweetness that is a welcome surprise.
The farmers around the region of Tana Toraja bring their coffee cherry to a centralized wet mill called TOARCO Jaya, where it is processed using a washing technique more similar to Central America than most other parts of Indonesia. Tana Toraja is dried slowly, in its parchment, rather than wet-hulled. The process of removing coffee's parchment - a final, husk-like layer covering the bean - before drying, does accelerate drying in Indonesia's humid climate, but also contributes to musty, earthy flavors and premature fading of the beans' better qualities. By leaving the parchment on, and slowing down the drying process, TOARCO Jaya helps create flavors that we at Huckleberry strongly prefer.
Tana Toraja is an outstanding coffee that will please those who love big, full-bodied Indonesian coffees, but will also be a great option for folks who otherwise leand towards clean and sweet Central American coffees. It's a crowd pleaser, too. We love drinking it black, but this coffee's rich flavors and heavy mouthfeel also hold up well to a bit of milk or cream.
For more information on roasting and shipping, visit our FAQ page.View full product details