We are so stoked to be sharing this beautiful honey-processed microlot produced by the renowned Long Miles Coffee. 

Very vibrant and sweet. With tones of blackberries, black currant and chocolate mint in the after-taste. The coffees from the Long Miles Project deliver incredible high-quality every time. 

Origin: Burundi
Region: Kayanza
Producer: 774 producers in collaboration with Heza Washing Station
Elevation: 1900 - 2100 masl
Variety: Red Bourbon
Process: Honey

Roasted for: Filter


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Switch-backing up mountainsides and across small, hand-built log bridges, visiting Heza Washing Station at 1960 masl can be likened to an off-road adventure.

To say Heza Washing Station is ‘remote’ would be an understatement and yet the community that lives in the surrounding hills is a special one, comprised mostly of coffee farmers. Heza means ‘beautiful place’ in Kirundi, the local language of Burundi.

With panoramic views and an ever-changing East African sky, this washing station lives up to its name.

Heza is the second washing station built by Long Miles Coffee and has been operational since April of 2014. The fantastic conditions in the Kayanza Province and the amount of ripe, dense cherries brought to the station have led the Long Miles team to focus on pioneering a sundried natural coffee initiative.

Heza was built in January of 2014 at the foot of Gitwe hill, and has now been producing coffee for six seasons. From here, the Rwandan border and the tips of the Kibira, Burundi’s only indigenous rainforest, can be seen looming in the distance. The exceptionally high altitude, moderate climate and close proximity to the Kibira bring out the best in the coffee, both growing on the trees and being produced at the washing station.

The individual micro-climates of each hill combined with the station’s ideal conditions guarantee unique and exquisite notes in every cup.

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Prosper is one of the Coffee Scouts working alongside the coffee farming families on Mikuba hill, teaching them how to take care of their coffee trees and produce quality coffee.

He has been empowering farmers with sustainable farming practices, helping them to understand the importance of planting shade trees, green manures and to seasonally mulch their land and prune the coffee trees. During coffee harvest, he stands side by side with farmers, guiding them through the cherry-picking process.

He has also taught farmers how to spot and catch antestia bugs, the colorful bugs thought to be behind the potato taste defect.