We've been sourcing coffees through Long Miles Coffee Project since 2018, our first full year as a roastery. Long Miles works with coffee-growing communities across Burundi through a farmer-driven production model. Their work is supported by a team of Coffee Scouts—young Burundian agronomists who live in the coffee-growing hills and provide year-round support to producers. Long Miles coffees have remained a constant on our menu ever since.
| COUNTRY | Burundi |
| PROVINCE |
 Butanyerera |
| WASHING STATION | Heza |
| PRODUCER | Long Miles Coffee Project |
| VARIETY | Bourbon |
| ELEVATION | 1,900-2,100 masl |
| PROCESS | Honey |
| ROAST LEVEL | Light |
| NOTES |
Green Apple, Baking Spices, Persimmon |
Mikuba Hill is one of the coffee-growing hills surrounding Heza Washing Station in Burundi's Butanyerera Province. More than 680 smallholder farmers deliver cherry from this hill, where Bourbon is cultivated between 1,900 and 2,100 masl. The combination of elevation, volcanic soils, and cool nights slows cherry maturation, producing coffees with crisp acidity and refined sweetness.
Each harvest is delivered to Heza Washing Station, where cherries are floated, sorted, and processed using water from a nearby mountain spring. Depending on the lot, coffees are produced as washed, honey, or natural before drying slowly on raised beds. Our selection is a honey process, allowing a portion of the fruit's mucilage to remain on the seed during drying, contributing to the coffee's rounded sweetness and layered fruit character. Keeping coffees separated by hill allows each lot to reflect the conditions of a single landscape.
One of the qualities we value most in coffee is transparency—the ability to taste variety, process, and place without one obscuring the others. Mikuba Hill offers exactly that. Notes of green apple, black tea, and persimmon unfold over a crisp malic acidity, with sweetness becoming more apparent as the cup cools.
We've been sourcing coffees through Long Miles Coffee Project since 2018, our first full year as a roastery. Long Miles works with coffee-growing communities across Burundi through a farmer-driven production model. Their work is supported by a team of Coffee Scouts—young Burundian agronomists who live in the coffee-growing hills and provide year-round support to producers. Long Miles coffees have remained a constant on our menu ever since.
| COUNTRY | Burundi |
| PROVINCE |
Butanyerera |
| WASHING STATION | Heza |
| PRODUCER | Long Miles Coffee Project |
| VARIETY | Bourbon |
| ELEVATION | 1,900-2,100 masl |
| PROCESS | Honey |
| ROAST LEVEL | Light |
| NOTES |
Green Apple, Baking Spices, Persimmon |
Mikuba Hill is one of the coffee-growing hills surrounding Heza Washing Station in Burundi's Butanyerera Province. More than 680 smallholder farmers deliver cherry from this hill, where Bourbon is cultivated between 1,900 and 2,100 masl. The combination of elevation, volcanic soils, and cool nights slows cherry maturation, producing coffees with crisp acidity and refined sweetness.
Each harvest is delivered to Heza Washing Station, where cherries are floated, sorted, and processed using water from a nearby mountain spring. Depending on the lot, coffees are produced as washed, honey, or natural before drying slowly on raised beds. Our selection is a honey process, allowing a portion of the fruit's mucilage to remain on the seed during drying, contributing to the coffee's rounded sweetness and layered fruit character. Keeping coffees separated by hill allows each lot to reflect the conditions of a single landscape.
One of the qualities we value most in coffee is transparency—the ability to taste variety, process, and place without one obscuring the others. Mikuba Hill offers exactly that. Notes of green apple, black tea, and persimmon unfold over a crisp malic acidity, with sweetness becoming more apparent as the cup cools.
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