ROAST | LIGHT MEDIUM

ORIGIN | KAYANZA, BURUNDI

SET | 12oz Bag KINYOVU, 100g MIKUBA 48hr, 100g MIKUBA 60hr

The harvest in Burundi this year is one of the smallest we have ever seen. But, thanks to our friends at Long Miles Coffee Project, we were able to acquire three stunning examples of everything we love about Burundi washed coffees! Knowing our propensity toward experimental and exploratory flavor profiles, LMCP sent us one classic, washed micro-lot and two single-bag experimental micro-lots. On the cupping table, we were absolutely blown away by the differences in flavor profile for each of these coffees, made possible by each unique fermentation and processing methods. 

In the end, we thought the best way to showcase these micro-lots and their incredible diversity is to offer them to you as a set, so you can have the same - potentially mind-blowing! - experience we had at the cupping table. This set represents what the future of specialty coffee in Burundi can hold, and we for one are dedicated to supporting those farmers and producers in the country who are working so diligently to cultivate that future.

The set includes:

1 )  Kinyovu  - Washed  - golden raisin, lime zest, pear (12 oz Bag)

This lot delivers that classic LMCP washed flavor profile - it's vibrant, juicy, and delicious. While the two anaerobic lots take these flavors listed above and add nuance to them, this lot keeps it OG. It was processed at the Bukeye washing station, using tradition Burundi washed processing methods.

2) Mikuba 48 hr - Anaerobic Washed - fresh citrus, white peach, honeydew melon (100g Bag)

This lot was delivered to the Heza washing station on June 18. It was pulped, placed into Afritanks where it rested for 48 hours, and then moved to fermentation tanks where it was washed, channel graded, and soaked for eight hours before being removed to drying beds until July 8. 

3) Mikuba 60 hr - Anaerobic Washed - Macintosh apple, tart mango, green grape (100g Bag)

This lot was delivered to the Heza washing station on June 21. It was pulped, placed into Afritanks where it rested for 60 hours, and then moved to fermentation tanks where it was washed, channel graded, and soaked for eight hours before being removed to drying beds until July 12.

Washing Station | Heza & Bukeye washing stations

Producer | small holder producers

Regions |  Mikuba Hill & Bukeye Hill, Kayanza, Burundi

Process | various

Elevation | 1850 - 2100 masl

ROAST | LIGHT MEDIUM

ORIGIN | LA PLATA, HUILA, COLOMBIA

NOTES | MIXED BERRIES, TROPICAL FRUITS, RED SANGRIA

 If you've been around here for any length of time, you know we love to celebrate the spirit of competition. Our company was built on that very foundation, and we continue to invest a great deal of our time, energy, and resources into both national and international barista competitors. Enter: Diego Campos. Diego gives us A LOT to celebrate! He is the current 2021 World Barista Champion, and he's also the producer of this stunning anaerobic lot from his family's farm in La Plata, Huila. "Barista champion" and "coffee farmer" don't often end up on the same e-mail signature; in fact, Diego is the first Colombian to win the World Barista Championship - and only the second to make semi-finals - in its twenty-one year history.

We don't want to brag or anything, but we knew Diego before he added "world barista champion" to his LinkedIn profile. He and one of our owners, Kyle, first met when they both competed in WBC in Seoul in 2017, and Kyle even had the opportunity to visit Diego's father-in-law's reknown farm, Finca Tamina, back in 2019. This particular lot was contracted for us before Diego took home the WBC title in Milan last year - Kyle had been pestering him to buy one of his anaerobic naturals after seeing them on social media earlier that same year. For this lot, the cherries were fermented without oxygen for 100 hours before being placed on raised drying beds for 15 days. 

Diego's careful attention to the craft of fermentation and processing methods has resulted in a cup of coffee that transports us straight to the beaches of Playa Blanca! This absolute fruit bomb has notes of mixed berries, tropical fruits, and red sangria. It's delightfully sweet and boozy without being cloying, just like that batched sangria we could sip on the beach all day. With it we raise our glasses and say, Cheers!, to Diego Campos. May we always celebrate more wins (both on and off the competition stage) for producers, farmers, and their families. 

Producers or Washing Station | Diego Campos, Campos Roa

Farm | El Diamente

Process | anaerobic natural

Variety | castillo / colombia

Elevation | 1950 masl

 ROAST | LIGHT 

ORIGIN | ALGECIRAS, HUILA, COLOMBIA

NOTES | LIGHT FLORALS, CANDIED CITRUS, WHITE PEACH, TROPICAL

Nestled among the Andes mountains, Finca El Vergel is a beautiful family farm that's been producing coffee for over thirty years. Originally cultivated by his father, Libardo Rozo, the farm is now run by Robinson Rozo - a young and dedicated producer who is quickly becoming something of a Gesha specialist in Colombia. As is often the case with family farms in Colombia, each of Libardo's children inherited a portion of the land (2.25 hectares, to be exact!) on which they could choose their own coffee varieties to cultivate and manage. Robinson, of course, chose Gesha. 

Robinson learned how to process coffees at a very young age, and he owes his passion for the craft to his father. Libardo, however, wasn't very interested in producing specialty coffees at El Vergel. Robinson became immersed in the world of specialty coffee while learning to cup at a local technical school named El Sena, and he walked away from that experience with a particular interest in the Gesha variety.

For this naturally processed lot from Robinson's Gesha crop, the cherries are first floated while immature beans are removed. The cherries are then fermented in GrainPro bags for 36 hours before being laid out to dry in the marquesina for 20-30 days. 

The resultant cup is one that reminds us of everything we love about Gesha. It has a delicate florality about it, with notes of candied citrus, white peaches, and all things tropical. After a few sips, it's easy to understand Robinson's decision to jump from managing Caturra plants with his dad to planting his very own Gesha trees! We are so excited to showcase his hard work with you and look forward to learning more from this Gesha specialist through continued collaboration.

ROAST | LIGHT MEDIUM

ORIGIN | CHINCHINA, CALDAS, COLOMBIA

NOTES | GRAPEFRUIT, TROPICAL, STRAWBERRY, MILK CHOCOLATE

Chances are, you're reading this because the word, "Bubblegum," peaked your interest. It's not exactly common to find microlots which are named after a beloved children's candy, but here we are. This delightful coffee was named for the unique and fruity qualities it expresses in the cup, and we think we know which brand of gum they had in mind when naming it...

We are so excited that we were able to purchase half of this Caturra lot from the Restrepo family of Finca El Jardin. Juan Felipe, who runs El Jardin, is a second generation coffee producer who has dedicated his time, effort, and energy to becoming a processing specialist over the last few years. For this lot, he processed the coffee cherries using a two-step fermentation protocol, which consists of creating a "thermal shock" between the first, short fermentation and the second, extended fermentation at a lower temperature. Both of these steps take place in a sealed environment with little or no oxygen, yielding that distinctive anaerobic acidity and loads of fruity flavors.

Despite all of this extended time spent being processed, the resultant coffee has a relatively low fermentation impact, particularly for a Colombian Natural. In the cup, we found this coffee to be remarkably clean, with notes of grapefruit, strawberry, milk chocolate, and all things tropical, reminding us of - you guessed it - our favorite, fruity bubblegum.

Producers | Juan Felipe

Farm | El Jardin

Process | Anaerobic Natural

Variety | Caturra

Elevation | 15850 masl

ROAST | LIGHT MEDIUM

ORIGIN | LA SIERRA, MEDELLÍN, COLOMBIA

NOTES | PEACH, DRY RIESLING, ORANGE ZEST, HONEYCRISP APPLE

If Raul Rodriguez - and his aptly named Red Bomb coffee - sounds familiar to you, that's because we have showcased one of his stunning lots before this one. We were so impressed with that coffee and jumped on the opportunity to sample this second creation from Raul and the Renacer Project! 

The Renacer Project - whose name means, "to be reborn" - works with over 15 families in Barrio La Sierra, a neighborhood with a long history of violence and conflict on the outskirts of Medellín, Colombia. Today, however, La Sierra is a leading example of resilience and ingenuity in the specialty coffee industry. Co-founders Christian and Jhonatan started their micro-processing facility in an effort to better the lives of traditional producers around Medellín, focusing both on their financial viability as producers as well as educating their children in the craft of processing. This platform has served as a hub for creativity and a tool for fostering unity among the people of La Sierra.

Raul Rodriguez is a benefactor of the Renacer Project and also the primary producer of this year's Red Bomb lot. Named for the flavor it resembles, this lot underwent a unique double-fermentation processing method at the micro-processing facility. During this process, the coffee cherries are first fermented for 120 hours in open tanks. After being de-pulped, the coffee ferments for an additional 50 hours before being washed. Finally, the coffee is set out in the sun to dry for 1-2 weeks, or until they reach 11-12% moisture content. 

Producer | Raul Rodriguez 

Farm | Renacer Project

Process | washed - double fermentation

Variety | Caturra, Castillo, Colombia

Elevation | 1800 masl

ROAST | LIGHT

ORIGIN | GEDEB, YIRGACHEFFE, ETHIOPIA

NOTES | FLORAL, LEMON, PEACH, BLACK TEA

Yirgacheffe is well known for putting washed coffees on the map in Ethiopia. The classic floral and citric profile for which this region is known is highlighted and emphasized by the washing process, and we are one of many who can't get enough of them. However, this distinct and delightful flavor profile has long been at risk of being muddled by the seemingly random blending of lots of the same grade, rather than being accentuated by keeping microlots separate and celebrating each of them for the nuances in their cups. 

Until recently, traceability in Ethiopia was a significant problem - it was very difficult and sometimes impossible to source coffees from a particular grower, washing station, or even region. Instead, coffees from these separate and distinct places often got lumped together as one lot, muddling the myriad of unique flavors and nuances afforded by the Ethiopian landscape. However, recent changes to export laws in Ethiopia have made that process easier, making it possible to source coffees in smaller lots from a particular region or washing station, or even an individual farmer.

The Mijane family, who has been overseeing washing stations in the Gedeb region of Ethiopia for decades, is particularly excited about these changes! They have made it one of their primary goals to export fully traceable coffee from each community in Gedeb separately, helping to preserve the uniquity of each lot. Mijane Worassa and his son, Daniel, manage the washing station at Halo Hartume where we picked up this incredible washed coffee. Here, the hand-picked cherries are de-pulped, fermented underwater for 24-48 hours, and then dried on African drying beds for 10-14 days.  

We for one are so thankful for this newfound focus on traceability throughout Ethiopia, and everyone who tastes a cup of this delightful lot from Halo Hartume ought to raise a mug to the Mijane family and everyone else working to promote and support such efforts. In this cup, you're going to taste everything you know and love about that classic Yirgacheffe profile - soft florals, light fruit tones, citric and sweet. We tasted lemon, peach, and black tea, making it a coffee we intend to sip all summer - while sitting on a front porch swing, if we can find one. 

Producers or Washing Station | Mijane Worassa

Process | washed

Variety | ethiopian landrace

Elevation | 1900 - 2210 masl

ROAST | LIGHT MEDIUM

ORIGIN | URAGA, GUJI, ETHIOPIA

NOTES | RED RASPBERRY, PLUM, APRICOT, JUICY

There's something really special about the Wate Gogogu washing station. Although coffee has been grown in the Uraga region of Ethiopia for some time, the coffee farms in Wate Gogogu are some of the youngest in all of Ethiopia, with most of their producing trees being a mere 5-10 years old. But here's where the really special part comes in - despite that youth, this lot from Gogogu reminds us of the natural Ethiopian coffees of old. Delightfully floral and wonderfully complex, this coffee really leans into that incredible fruited profile that we recognize from our very first encounters with a cup of natural Ethiopian coffee.

Kadir Jabril is the producer credited with understanding the quality potential of the Uraga region and building his washing station in Wate Gogogu a few years ago. From there, he and his brothers, Abdi and Feku, process coffees from his own farm and also source them from small producers in the surrounding Kabele community.

If the unique name of this washing station sounds familiar to you (try saying it ten times fast!), that's because we have offered lots from Wate Gogogu before this one, and we think it's safe to say that Kadir & company have officially made loyal and frequent customers out of us. In this delightfully nostalgic cup, we encountered lots of florality, loads of big, purple fruit vibes, and apricot. It's all wrapped up in a lovely complexity that just blew us away, and we can't wait to share it with you. 

Producers or Washing Station | Kadir Jabril (and many small producers from the Kabele community)

Process | natural

Variety | heirloom landraces

Elevation | 2000 - 2280 masl

ROAST | MEDIUM

ORIGIN | PALESTINA, HUILA, COLOMBIA

NOTES | RED CHERRY, BROWN SUGAR, MILK CHOCOLATE 

There's something special about our green label coffees. They are delicious, unique, and yet above all else, approachable. These are the coffees you share with your friends, regardless of how "into" specialty coffee those friends might be. They bring us a sense of familiarity and comfort when we sip them. Friends, this Palestina blend from Colombia is no different. This lot comes from a group of twenty leading families in specialty coffee production in the Palestina area, the municipality after which the blend is named. Coffee coming from this region is some of the most desirable in all of Colombia, due in large part to its ideal climatic conditions along the Andes mountain range.

The coffee producers in Palestina prefer to process their coffees as washed coffee because they believe this results in a profile that expresses the characteristic terroir of the region, with lovely acidity, ctirus, yellow fruit, ample sweetness and accentuated cleanliness. Fermentation is a long and slow process here, where temperatures are lower (between 16 and 25 degrees Celsius). Drying typically takes place in the sun, either in casillas or parabolic dryers, a process which takes an average of 15 days.

Those of you who have been around here awhile know we love to highlight crazy, wild, intense flavor profiles - and we do! But this is not one of those coffees. This coffee is like your favorite pair of jeans - it's comfortable and familiar and steadfast. In the cup, we tasted notes of red cherry, brown sugar, and milk chocolate. It's delightfully sweet, reminding us those old fashioned chocolate-covered cherries. We think it's the perfect coffee to share when you sit down to catch up with an old friend - because that's exactly what it feels like to sip it.

Producers or Washing Station | 20 farmers of the "Association Group of Producers of Cafe de Alta Calidad of Sur del Huila"

Farm | Cafe de Alta

Process | Washed

Variety | Cattura, Colombia, Tabi

Elevation | 1600 - 1900 masl

ROAST | LIGHT MEDIUM

ORIGIN | YIRGACHEFFE, GEDEO, ETHIOPIA

NOTES | FLORAL, PEACH GUMMIES, LYCHEE, RED GRAPE

Led by sisters Hirut and Mahder Birhanu, Dumerso is a family endeavor that has proved itself resilient and steadfast in the face of several real challenges over the past twelve years. Back in 2017, Dumerso's flagship washing station was looted and destroyed (along with more than 40 others) in the wake of rising racial tensions. That same season, the Gedeo Zone in which Dumerso is located experienced record low nightly temperatures, causing frost to decimate the harvest that year. 

In the wake of all of this, thirty washing stations were deemed irreparable for the washed coffee season, and four processors abandoned their coffee businesses altogether. But the Birhanu sisters forged on. Today, the Dumerso site employs 14 year-round workers and more than 400 during the harvest season - 95% of which are women! Over 650 farmers from nearby communities supply coffee cherries to Dumerso's washing station, legitimately anchoring them as the lifeblood of the Gedeo community. Throughout their rebuilding and restructuring, Dumerso has honed in on one thing in particular: perfecting their processing methods. 

This lot from Dumerso was processed using anaerobic fermentation, or, more specifically, their very own Limited Oxygen Process. During this process, an additional fermentation step is added after the cherries are hand sorted: the hand-sorted cherries are bagged and tied off in fresh GrainPro bags and stored in a shaded area for a fermentation cycle. During the course of this carefully timed cycle, oxygen becomes limited within the environment of the GrainPro bags, and the resulting fermentation is of a pseudo-spontaneous nature, meaning that it is impacted by naturally occurring environmental yeasts. By using this method, Dumerso's goal is to intensify the clarity of these coffees and boost their intrinsic fruit notes and sweetness.

We have to say: we think they nailed it! This lot from Dumerso is delightfully floral and intensely fruity, with notes that reminded us of peach gummies, lychee, and red grape. It accomplishes these flavors without being distinctly "boozy" in its character, leaving you with a pleasantly sweet and refreshing cup that hits all the high notes of that classic Yirgacheffe profile.

Producers or Washing Station | Dumerso Washing Station

Farm | Various

Process | Anaerobic Natural

Variety | Various

Elevation | 1880-2200 masl

ROAST | LIGHT 

ORIGIN | ACEVEDO, HUILA, COLOMBIA

NOTES | TANGERINE, ORANGE WINE, BLACK TEA

If Gabriel's name sounds familiar, that's because we offered one of his stunning Pink Bourbon lots last year! Apparently, our love affair with Pink Bourbon is continuing in 2022, and we are so excited to have another lot to share with you from Gabriel's farm La Esmeralda in Acevedo, Colombia.

Acevedo is located in Huila, where the majority of the Pink Bourbon variety is propagated in Colombia. It seems to love these dramatic growing conditions, and lots coming out of this region are some of the cleanest, crispest ones we've had the pleasure of tasting. This lot in particular is a washed coffee processed using anaerobic fermentation, which has served to further emphasize those lovely, classic Pink Bourbon characteristics.

At the cupping table, we experienced a coffee that is delightfully citrusy, like ripe tangerines, with a crisp acidity, reminiscent of a great bottle of orange wine. It has a very clean sweetness that reminds of a lightly sweetened black tea infused with lemon. The whole experience in the cup is crisp, light, and refreshing - all the things a great summer sipper should be.

Farm | La Esmeralda

Producer | Gabriel Castano Motta

Variety | Pink Bourbon

Process | Anaerobic Washed -120hrs

Elevation | 1700 masl

ROAST | LIGHT MEDIUM

ORIGIN | GASHARU REGION, RWANDA

NOTES | TANGERINE, GRAPE CANDY, BING CHERRY, TROPICAL

Chris Rusatira wears a lot of hats. For starters, he's a Rwandan currently living in Baltimore, MD. He was trained as a medical doctor in his homeland, but he also grew up in a family that has been involved in coffee farming for over 40 years. Currently, he's the co-founder of Umuko Coffee, a black-owned coffee import company seeking to facilitate direct relationships between farmers in Rwanda and roasters here in America.

And that's where our stories intersect! Umuko is one of our newest partners, and they literally showed up at one of our cafes in Raleigh one day to drop off green coffee samples from Gasharu region of Rwanda. When we roasted and cupped them, we were blown away! Amazingly vibrant and complex, this coffee gave us all the fruity, "big candy" vibes we look for in a natural coffee, and we cannot wait to share it with you.

Rwanda may not be the first country you think of when considering coffee-producing countries in Africa, but they are becoming an absolute powerhouse in fermentation. This lot, a product of 72-hour anaerobic fermentation, is an excellent example of these processing methods done beautifully. In the cup, we experienced notes of tangerine, grape candy, and bing cherry - reminiscent of our favorite tropical fruit-flavored candies!

There is (at least) one more hat that Chris Rusatira is wearing, and it is perhaps the most important one: in addition to working tirelessly to import and introduce coffees from his home country of Rwanda to the specialty coffee scene here in America, he is also committed to enriching the lives of those who are working those coffee farms back home. Establishing a daycare facility at each coffee station, using their facilities as a healthcare access point for those in the surrounding communities, and spearheading livestock initiatives to promote social and economic resilience throughout the Gasharu region, are all a part of Umuko's vision as a company. For these reasons and others, we are so proud to partner with them to bring you this beautiful coffee. If it's your first cup from Rwanda, cheers. You're in for something really special.

Process | anaerobic natural

Variety | various

Elevation | 1700 - 2100 masl

ROAST | LIGHT

ORIGIN | SAN AGUSTIN, HUILA, COLOMBIA

NOTES | JASMINE TEA, MEYER LEMON, RED PLUM, SIMPLE SYRUP

Over the last three years or so, Colombia has seen an explosion of new and unique varieties being grown on its coffee farms, particularly in the southern portion of Huila. It is here, in San Agustín, that Damian Bolaños and his group of nearly thirty producers sourced this incredible Gesha lot.

What actually started out as a logistical problem eventually became a huge opportunity. You see, producers typically only have a handful of trees of these unique varieties (in our case, Gesha - though Pink Bourbon and others are seeing an uptick as well!), and our partners at Osito couldn't logistically justify exporting so many of these single or partial bag microlots. As a solution, they decided to blend several of these tiny Gesha lots of similar quality, creating what's known as a "community lot" and showcasing multiple producers from the area. In doing so, Ocito hopes that (1) producers will be able to receive the prices they are hoping to fetch for these "special" coffees on a regular and ongoing basis, and (2) these coffees can then be priced in a way that is accessible to roasters and to YOU, the coffee drinker. 

In this cup, you're going to find that lovely, prototypical Gesha flavor profile of florals and stone fruit. We experienced those notes as jasmine tea and red plum. It's also bright and delicately sweet, which reminds us of meyer lemons. Come to think of it, this coffee reminds of Spring in all of those ways, and we hope you'll enjoy it with us as everything comes into bloom.

- crazy floral

- delicately sweet like simple syrup

Producers | multiple

Process | Washed

Variety | Gesha

Elevation | 1700 - 1900 masl