Burundi Mikuba Honey Micro Lot 4

Flavors of guava, malt, and floral.

Smallholder farmers grew and harvested these cherries before taking them to Heza, a washing station run by our friends at Long Miles. There, the beans were pulped and sun-dried, leaving on their sticky fruit coating for intense sweetness.

Burundi – boo-ROON-dee

Mikuba – mee-KOO-bah

The Burundi Mikuba Honey Micro Lot 4, sourced by Olympia Coffee Roasting, represents the meticulous work of the Long Miles project in the Mikuba region of Burundi. This specific selection utilizes the honey process, a technique that sits between washed and natural methods by leaving a portion of the fruit’s mucilage on the bean during drying. As detailed in our processing methods explainer, this approach often bridges the gap between the clarity of washed coffees and the sweetness of naturals.

In the cup, this lot presents a distinct profile of guava, malt, and floral aromatics. When evaluating such nuanced characteristics, referencing a flavor wheel can be a helpful tool for identifying the subtle interplay between the honey-processed sweetness and the inherent qualities of the terroir. This micro lot offers a compelling look at how careful post-harvest handling can highlight the unique character of Burundian coffee.