Burundi Giku Anaerobic Natural – African Microlot Light Roast

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Sourced from the remote hills of Giku in Burundi’s Kayanza region, this coffee is part of the Long Miles Coffee Project’s work to unlock some of the country’s most isolated and promising growing areas. Giku sits deep in the hills near the Kibira Forest, where farmers navigate rugged terrain and limited infrastructure to cultivate coffee at high elevations. The coffees from this region are small, carefully managed microlots, fully traceable to the communities surrounding the Ninga washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., where Long Miles has invested heavily in farmer support, quality control, and processing innovation. What makes this lot especially unique is the anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process. Whole coffee cherries are fermented in a low-oxygen environment before drying, a technique Long Miles has refined over years of experimentation. This controlled fermentation amplifies the coffee’s complexity while maintaining clarity and structure, resulting in a profile that leans fruit-forward with layered sweetness and a polished finish. The result is a coffee that reflects both place and process, combining the depth and vibrancy Burundi is known for with a more modern, expressive fermentation style. It’s a great example of how thoughtful processing and strong producer relationships can push quality forward while staying rooted in origin. We serve whole bean coffee for maximum quality and freshness. TO BE WRITTEN BASED ON FULL DESCRIPTION