At Long Miles, although we uphold a pioneering spirit, we relish tried and true techniques and processes that we have worked hard to master. We are so excited with the results of the reduced Oxygen Fermentation process we undertook on a number of day lots from Gitwe Hill last season. To create these lots, cherries …
There are a myriad of factors that can impact the flavors that end up in your cup of coffee. Influences on taste start with the growing environment, then processing, and end with roasting and brewing. We can do very little to control the environment, so our focus is on how we process coffees from different …
As highlighted in “Where has the coffee gone?”, 2021 was not the season we had all expected and hoped for. Production was devastatingly low, with cherry volumes at roughly half of what they should be for Long Miles to break-even. The financial challenges we faced, and continue to face, were compounded by the fact that …
During every single harvest we are faced with unwelcome surprises. Whether we are blindsided by a drought, a coup attempt, ill-timed rains, a fuel shortage, or a demanding new government policy; we have learned to expect the unexpected. And yet, 2021 has been able to present some challenges that still feel shocking. The 2021 harvest …
Joy Mavugo joined Long Miles in 2018, and has been an invaluable member of the Story Team ever since. With a background in public health, she uses every opportunity to share what she’s learned with partner coffee farmers while listening to, and finding ways to share their stories.
Learn more about the history of coffee production in Burundi, and tasting coffee from the Great Lakes region in East Africa, particularly Burundi coffee.
