Burundi Giku Hill

Sweet like Peaches in Syrup with Raspberry and Dark Florals

Giku Hill is a new terroir discovery and is a true standout next to neighboring Ninga and Bumba Hills, as the most intensely flavored and structured cup. 

Saint Frank and Long Miles came together in 2014 with a shared energy for the potential of specialty coffee to transform lives in poor remote regions. Long Miles connects small farmers from different hill communities like Giku but until recently this remote community was incorporated into the larger Ninga Hill classification, an annual offering at Saint Frank. In 2019 we committed to partner with Long Miles in establishing a new washing station at Ninga where farmers had previously traveled the furthest to deliver their cherries. This new site is a blessing to these enthusiastic remote communities still without electricity and clean water. As we expand our reach together we look forward to seeing the unfolding transformation that unites us.

Producers

Long Miles Coffee Project

Places

Ningaland, Kayanza, Burundi

Varieties Bourbon (100%)

Terroir 

Over 150 family gardens cultivated at 1700m Most less than 1 acre on volcanic red loamy soil

Process

24hr indoor wet fermentation in tank with 4 rinses. Cherries are density floated and color sorted. Dried on patio and covered beds for 6-10 days

This Burundi Giku Hill from Saint Frank Coffee is sourced from the Long Miles Coffee Project in Kayanza's Ningaland region. The coffee is a Bourbon varietal grown at 1700 meters, processed using the washed method, which typically emphasizes clarity and acidity. Saint Frank's tasting notes highlight stone fruit sweetness and floral complexity—peaches in syrup and raspberry with dark florals—suggesting a coffee that balances fruit-forward character with deeper, more sophisticated notes. The combination of altitude, processing, and varietal choice positions this as an approachable yet layered expression of Burundian coffee.