[ODD B] Bumba Hill - Burundi

Welcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed.

This is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. <3

Earliest roast date: 19.08.2025

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Very sweet and juicy. With tones of red berries and forest fruits. Milk chocolate creaminess in the after-taste.

The coffees from the Long Miles Project deliver incredible high-quality every time. 

Origin: Burundi
Region: Kayanza
Producer: 620 producers in collaboration with Ninga Washing Station
Elevation: 1700 masl
Variety: Red Bourbon
Process: Honey

Roasted for: Filter


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To reach Bumba Hill, you must cross three rivers and pass two provincial borders. The farming communities living here are far removed from access to clean drinking water and electricity. But despite the isolation, life on Bumba continues with resilience and purpose.

Coffee is the most important crop on the hill, competing closely with corn and beans. At the center of Bumba, you’ll find a small, vibrant market where people trade baskets of freshly harvested produce and other household essentials. Only one primary school stands tall on the hill - serving as a beacon of hope for the next generation.

For years, farmers from Bumba have walked more than three hours on foot to deliver their cherries to Bukeye Washing Station or the nearest Long Miles collection point. Year after year, we’ve encountered obstacles trying to bring coffee infrastructure closer to the community.

But this year, we are seeing real progress. Long Miles have purchased a piece of land just a stone’s throw from Bumba Hill, cleared it, and built traditional African raised drying tables - marking the beginning of a new Ninga Washing Station delivery site.

Now, instead of a long and exhausting journey, farmers will be able to walk or bike their daily harvests to the new site nearby.

At Ninga, coffee will be processed naturally. Cherries are floated and hand-sorted for quality, then spread out to dry on raised tables. Over the course of 25 to 30 days, the cherries slowly transform - from bright red to a prune-like purple-black - until they reach the ideal 10.5% moisture level.

This development is more than just infrastructure - it’s a critical step forward for the farmers of Bumba.