Apollinaire has grown coffee for more than four decades but rarely had the chance to taste it.
“I only drink coffee when they give it to us at the washing station. Coffee is sweet. I like it more than tea.”
Like many other coffee-farming parents in Burundi, Apollinaire has gone to great lengths teaching his children how to grow and care for coffee. “Children don’t want to grow coffee because they know that their parents have already planted it. They’ll wait until we are no longer around to farm our coffee”, he sighs. “In general, young people are lazy and don’t enjoy farming that much. They are different from older people.”
As the head of three coffee farming associations and an active member of other community-based projects, Apollinaire is also a leader in his community. “It was the first time that I’d heard of farmers having cameras and taking photos,” he says, “but I know that when I show people the photos that I took, it will bring them much joy and happiness.”
At my brother’s house. I took this because I knew I would be getting it back. The last time I had a photo of myself was when I got my identity card in 2005.
A coffee plantation. The cherries were red and ripe. Athanase, my friend, is on the bicycle. He was borrowing it so that he could deliver his coffee to the washing station.
My cow. It’s very important to me. It gives me fertilizer and it will give birth soon. I’m happy because then I will have milk to sell and give to my grandchildren.
These are small zucchinis that I planted in my coffee plantation. We eat the root and the leaves, but they also protect the soil.
My big tea plantation that has been stolen by my cousin. We went to court and I won the case, but my cousin’s workers are still picking tea in the plantation. This is something that hurts me, but I hope in the future I will have it back again.
This is where we sell our tea and it gets put in the truck. I drink it, but coffee is sweeter, and I like it more than tea.
“Before + Now” is dedicated to bringing the voices of marginalized coffee farmers into the field of everyday coffee consumers. It includes a series of photographs made by coffee farmers in Burundi, East Africa as well as a large-format portrait of each farmer. This series makes it possible not only to see life in East Africa and the coffee process, but also to connect clearly with the dreams, fears, and hopes of coffee farmers. Read more about “Before + Now” here.
Every coffee that is picked and processed needs a home, which is why coffee production takes different roads within our company.
Raised drying beds at Bukeye Washing Station in Burundi
The first road, modeled in Burundi, includes washing station ownership. In Burundi, we work with 5,500 smallholding farmers- who each grow less than a bag of coffee per annum- to produce and bring to market the coffee they grow. To accomplish this, we own three washing stations and work with farmers on eleven unique hills. Another crucial part of this model is farming. We own coffee farms that stand alongside our smallholding farmers. These farms act as model farms for the surrounding communities as well as give us a chance to experiment with and control some of the variables in growing coffee.
Haron Wachira and Ben Carlson hand-sorting coffee at Thunguri Washing Station in Kenya
The second road coffee production takes within our company is partnership. In Kenya for example, we are partnering with Haron Wachira to rehabilitate and refurbish the Wachira family’s dormant coffee factory and farm located on Mount Kenya, in Kirinyaga County. In our first season, we worked directly with thirty coffee farming families who live in the community. While the Wachira Group is not solely focused on coffee, we share the same vision of working with small-scale coffee farmers to improve their production, access to markets, and the price paid for their coffee.
Raised drying beds at Heza Washing Station in Burundi
We can’t control how much coffee is produced in a season, which is why the third road that coffee production takes at Long Miles issourcing from partnering coffee producers. Our intention is always to produce our own coffee, but some years we will also share coffees from local partnering coffee producers that have stood out to us on the cupping table. Partnering with these coffees enables us to continue year-round projects and programs that have become essential to who we are, whether that is our team of Long Miles Coffee Scouts, our Trees For Kibira reforestation project, or running Farmer Field Schools– to name a few.
No matter which of these roads we take, our end goal is the same: producing excellent coffees, uplifting the smallholding farmers who grow them, and meeting you, our roasting partners, where you’re at.You might already know this or be familiar with these names, but these are the coffees that our company produces:
Long Miles Micro-lots
To us, micro-lots are coffees that have been carefully curated based on two primary factors: traceable down to a distinct geographical locale where the coffee was grown, and a cup score of 86+ designated by our team. Each delivery of coffee cherry that we receive from our partner farmers at one of our washing stations is sorted and processed differently, depending on the country of origin.
Kibira Micro-lots
Kibira micro-lots are coffees that have been processed by coffee producers surrounding our Long Miles Washing Stations. Our cupping lab and quality control team cups through many dozens of lots in order to find the best coffees to partner with. We source these 86+ scoring coffees knowing that at every step of the way they have been processed according to the Long Miles Coffee standard. Partnering with these coffees enables us to continue programs that have become essential to who we are, namely the Long Miles Coffee Scouts and Trees For Kibira.
Kibira
Kibira lots represent coffees that have been sourced from partnering coffee producers. These coffees, ranging in quality and price, are tailored to your needs based on pre-harvest conversations and are typically contracted in larger quantities.
Hills
Our priority is to produce coffee that is of micro-lot quality, yet some of the coffees that we process fall slightly below the 86 mark designated by our team. Coffees that score between 84-85 points, are blended together and are traceable by washing station and called “Hills.”
If you have any questions about our coffee, please get in touch!
“We know that people who buy the coffee are interested to know where it comes from.”
With her loveable personality and seemingly endless wisdom, Dorothy is an anchor in her community. At forty-three years old, she’s no stranger to farming coffee. Her family has been growing it since the 1970s. Farming coffee isn’t difficult, she says, but it takes diligence and hard work.
“Coffee is like raising a child. You have to wash them, nurture them, and look after them.”
The happiest moment in Dorothy’s life was when she learned that she was pregnant. Having been told by doctors that she wouldn’t be able to conceive, falling pregnant with her first daughter (and the five children that followed) was a tremendous source of joy.
Dorothy tries to include her children in the farming process as much as she can, passing on what she’s learned from her grandmother. Growing up, Dorothy’s mom gave her to her grandmother to be raised because she had little means to do so by herself.
“My grandmother became the person who taught me about life and the way to live. She taught me everything I know.”
When she goes out to work on their family’s fields, her youngest daughter tends to follow. She’s recently been teaching her children about the effects of soil erosion, and what they can do to protect the soil. Together, they are planting vegetables around their home and in the small plot of land behind their house to prevent the soil from eroding in the future.
“What is most important though is to lead by example. If I pick up a hoe, they’ll follow and also pick up a hoe.”
Dorothy’s hope for her children is that they finish school but continue to farm, because to her, farming is life.
“The legacy that I would like to leave is to plant coffee trees, so that my children can look at them in the future and say, ‘My mom planted these’.”
“I want to teach them that those coffee trees are not permanent; that they must change them when they get old, so that their children will see them in the future.”
“I was taking photos, hour by hour, of my everyday activities. When you wake up, you wash your face and brush your teeth.”“I was going to plant yams.” “An association has helped farmers to keep bees. I was bored staying home, only doing housework. So, I thought let me go out and work with others. As a woman, if you just do housework people think you are not a very important person. I haven’t got a lot of honey…yet.”“I gave my children each a chicken and one rooster to share. I gave each of my blessings a blessing. Now we will see who gets more chickens. It’s like a test of the blessings. I have to teach them how to have a small business. We don’t know. If school doesn’t go well, the children can start with an idea of what they can do in the future.” “We were ready to go to church.” “I took this because of climate change. There is a disease affecting the coffee trees. The coffee cherries are not nice. Some have not ripened, others have dried out. I threw this coffee away.”
“Before + Now” is dedicated to bringing the voices of marginalized coffee farmers into the field of vision of everyday coffee consumers. It includes a series of photographs made by coffee farmers in Burundi, East Africa as well as a large-format portrait of each farmer. This series makes it possible not only to see life in East Africa and the coffee process; but also to connect clearly with the dreams, fears, and hopes of coffee farmers. Read more about “Before + Now” here.
“I liked seeing other people’s photos and hearing their opinions. Doing that, getting closer as a community, helps us to grow.”
Salvator is a forty-two year old coffee farmer from Gaharo hill in Burundi. He comes from a big family, and is a father to four young children- all of whom he dotes on.“Family is so important to me, especially children. Without them, you cannot be happy.”
During the week, Salvator is not just focused on farming. He is also a member of a Village Savings and Loan Association, the Red Cross, and a traditional brick-making association. It’s not uncommon for people to travel all the way from Bujumbura, the country’s capital city, to the northern province of Muramvya1 to buy the bricks that are made in this region.
“One of the association’s laws is ‘ubuntu’ or humanity. It is important for me to have ubuntu where I live, in my community.”
To have “Ubuntu” is to respect, love and help each other so that we can grow together. In Kirundi (the local language spoken in Burundi) “Ubuntu” refers to the grace and humanity of each person that can be shown to other people. It is a complex term that comes from the Bantu languages mostly spoken in Sub-Saharan Africa. It has many interpretations and definitions, but is commonly translated as, “I am because we are.”
“My mom is on the right with my sister who was carrying a baby. They were preparing traditional banana wine that we were going to give as a gift to a relative who was having a party. This is important to me, because no one can manage to prepare a party alone without the help of family, neighbors, and friends. We also used to prepare the wine to drink at home but now there is a disease that attacks the bananas, turning the plant’s leaves yellow. When one banana is attacked, all the trees in the plantation are infected. I had 23 bananas trees but now I have only 5. This disease has particularly affected Munyinya2 hill where you can only see a desert where there were once bananas plantations…”
“A salon that belongs to my brother-in-law. He promised to teach me how to style hair.”
“Our Village Savings and Loan Association of twenty members from the neighborhood. We meet twice a month, and everyone contributes the money he/she has. We use this money to give loans to the members and they reimburse with interest. After one year everyone receives the amount they contributed, and we share the interests from loans.”
“I am a member of an association called Dufyature turwanye nyakatsi (Kirundi: “Let’s make bricks and fight against houses made entirely of straw”). We make bricks to sell. This man was finalizing our kiln so that we could fire the bricks. After the sale, we keep the capital in the association’s fund, share the profits, and pay communal tax. We manufacture these bricks ourselves without outside labor and we sell them twice a year.”
“The man had just helped this woman putting the bricks down and she was happy because they were heavy and difficult to carry. The people who do this job have to climb over a mountain to carry the bricks from where they are made to the main road. It’s hard work that is done by poor people who don’t have another choice.”
Footnotes
Muramvya is a province in the central part of the country, and also Salvator’s home province.
Munyinya hill is a distinct geo-political region in the Muramvya Province.
“Before + Now” is dedicated to bringing the voices of marginalized coffee farmers into the field of vision of everyday coffee consumers. It includes a series of photographs made by coffee farmers in Burundi, East Africa as well as a large-format portrait of each farmer. This series makes it possible not only to see life in East Africa and the coffee process; but also to connect clearly with the dreams, fears, and hopes of coffee farmers. Read more about “Before + Now” here.
“You should never expect something from someone, but we can grow together. Every time I see my friends, we have the same greeting, “Mugenzi, ntuzerinze.”
My friend, don’t expect something.”
Concilie took on the moniker Mama Claude after the birth of her eldest son, Claude. In Burundi (as in many African countries), it’s tradition that a mother takes on the name of her firstborn child. Her wonderful sense of humor, poise, and humility seem to know no bounds.
Mama Claude’s modest brick home, with its teal-blue door and walkway lined with banana trees, is built close to the dirt road that runs through Gahaga hill in Burundi. She lives here with a brood of children and grandchildren- not all hers. If you ever pass by her house, it’s rare to find her there. She’s most likely out working in a field somewhere, whether it’s her own plot of land or helping a friend. As an active member of a Women’s Village Savings and Loan Association, and the Red Cross Association, she’s always busy with something.
Most mornings, she’s up before the sun, cooking breakfast for her family and small team of laborers before heading out the door for the day, a thermos of hot tea in hand.
Mama Claude started farming in 1970, when she was just sixteen years old. She doesn’t just farm coffee; she’s also a tea farmer, and grows an assortment of subsistence crops to sell and feed her family. To her, growing coffee is the means to nourishing her family. Over the years, she’s divided up 600 coffee trees between her eleven grown children, leaving her now with just sixty to look after.
“When I was younger, I was stronger and could farm more quickly.”
At age sixty-six, she now finds it more difficult to farm. The changing climate has brought about significant challenges to coffee farmers in Burundi: prolonged drought, delayed rains and at times not enough rain. The soil, she says, is not as fertile as it used to be and erosion occurs more frequently. Before, people in her community used to plant without using fertilizer and could expect high yields. Now, it’s difficult to grow crops without animals or fertilizer because the soil has become too acidic.
“It’s sad to see someone farming who doesn’t get production. We have to work together to improve our production, our well-being and the well-being of those who buy our crops.”
“I was in my kitchen cooking dinner. I was going to cook taro1 on firewood and had just lit a lamp that I bought on credit. Sometimes my children help me to cook but this is my job.”
“This is Melanie. We are in an association called Twungurane ubumenyi which means “Improving our skills together”. We’ve been taught how to build a kitchen garden. I took this picture because she has a nice kitchen garden with many kinds of vegetables. You cannot be a member of this association without having a kitchen garden.”
“An employee who was painting our new house with red-colored cement. Even if building a house requires a lot of money, it provides good health and honor in the community. As the house has many rooms, we will be hosting guests. We will give our old house to our young children who are still studying, and we hope that they will transform it.”
“A man who was looking for clay. In one ditch, you can find different kinds of clay. At the top, there is a black clay and after digging deeply, you can find gray clay that can make good quality and expensive bricks.”
“I took this picture of the tiles to show development. When you use them, it is like taking a step forward. Making tiles requires a special clay that you cannot find everywhere. Tiles are less expensive than metal sheets and last for many years.”
Footnotes
1. Taro is a white-fleshed root vegetable that has a mildly sweet taste and a texture like potato. It is widely grown and eaten in Burundi.
“Before + Now” is dedicated to bringing the voices of marginalized coffee farmers into the field of vision of everyday coffee consumers. It includes a series of photographs made by coffee farmers in Burundi, East Africa as well as a large-format portrait of each farmer. This series makes it possible not only to see life in East Africa and the coffee process; but also to connect clearly with the dreams, fears, and hopes of coffee farmers. Read more about “Before + Now” here.
Gervais is a seventy-nine year old coffee farmer from the small, coffee-producing nation of Burundi, East Africa. He started farming coffee in 1960, when Burundi was just two years shy of gaining its independence from Belgian rule. As the oldest person in his community, he has dubbed himself as the “grandfather of Gaharo hill”; the area where he lives and grows his coffee. That, and the fact that his grandchildren seem to follow him wherever he goes.
“My house is close to the road. Children in the community often pass by my home to visit. I am also the oldest person in my community. I am like the grandfather of Gaharo hill.”
Growing up, his father- a traditional beekeeper- taught him how to build a beehive from the wood of the umwungo tree(more commonly known as polyscias fulva, an evergreen indigenous to Burundi). Even though he never became a beekeeper himself, Gervais still grows these trees to sell the wood.
If you ask him, Gervais will tell you that his coffee farm is a source of pride and joy. He used to have just under 300 Heirloom Bourbon coffee trees planted on the same plot of land that his house stands on, but as he’s gotten older, he’s started giving them away to his children. As an avid member of Farmer Field School, Gervais’ coffee farm is a model that other farmers in the community can visit to learn best farming practices from him.
“The governor of Muramvya1 once visited my plantation during a local spraying campaign because it is so nice.”
Over the years, he has planted banana palms, bamboo, and avocado trees alongside his coffee to diversify his farm and protect the soil. At one point, he even started a red wiggler worm farm. More recently, Gervais has started producing organic fertilizer for his coffee trees by composting banana stalks and leaves with ash leftover from cooking.
When we asked Gervais what he’ll do with the photos he took, he replied,
“I am going to show my children the photos I took. I want them to remember that I worked in coffee.”
“This is my grandchild. He always comes with me to my plantation. He follows me, wherever I go. He knows that coffee is important. He knows that if we have coffee, we have rice.”
“I was pruning my trees. I always wear my suit. When I was young, I had many suits. Now, I only have this one.”
“My daughter. She was watering the vegetables outside our house.”
“The women who were sorting coffee at the washing station. I love this washing station. It’s encouraging to see women working in coffee, looking after plantations and earning money.”
Footnotes
Muramvya is a province in the central part of the country, and also Gervais’ home province.
“Before + Now” is dedicated to bringing the voices of marginalized coffee farmers into the field of vision of everyday coffee consumers. It includes a series of photographs made by coffee farmers in Burundi, East Africa as well as a large-format portrait of each farmer. This series makes it possible not only to see life in East Africa and the coffee process; but also to connect clearly with the dreams, fears, and hopes of coffee farmers. Read more about “Before + Now” here.
Fermentation is an incredibly complex process. The purpose of this blog post is not to present an exhaustive scientific perspective on coffee fermentation. We are coffee producers. We are not researchers, nor do we have a background in microbiology. The purpose of this blog post is to address some basic aspects of fermentation, as they pertain to coffee processing. If you are looking for an exhaustive scientific approach, there are people doing great work and research surrounding fermentation and coffee processing. One individual, in particular, that we would recommend checking out is Lucia Solis.
As an industry, we use the term “processing” to refer to the method by which coffee seeds are removed from the fruit in which they developed, in order to prepare them for export. Coffee seeds are, of course, what are colloquially referred to as coffee “beans”. However, they are not beans in any true botanical sense. That is to say, it’s the seeds which we roast, grind, and brew into the decoction known as coffee. In order to separate the seeds from the fruit, and do so in such a way that the seeds are stable and will not encourage microbial growth (bacteria, mold, etc), the seeds must be dried to a certain degree. As such, these are the two primary functions of processing: to dry the coffee to a stable level and to remove the seeds from the fruit.
Washed Processed coffees on drying tables at the Long Miles Coffee Washing Station
There are two broad processing categories under which these goals can be attained (and there are many sub-categories under these broad classifications which we’ll write about another time.) Natural, or Dry Processed, coffees are ones in which the seeds are allowed to dry inside the coffee fruit itself. Not long ago we talked about Naturally Processed coffees on Instagram – you can find that here.
Natural Processing is the original coffee processing method and is well suited to regions with a very dry harvest period. Before export, the dried fruit is broken open (mechanically) and the loosened seeds are sorted out from this. While ostensibly quite simple, producing Naturally Processed coffees in a way that is free from taste defects can be very challenging. This is especially true for producing countries or regions which have a very humid or rainy harvest period. In our experience, Burundi is particularly challenging in this regard. This is because the potential to produce top-quality Naturals is quite high. That said, some harvest seasons can be unpredictably wet, a problem increasingly exacerbated by a shifting climate.
Pulped coffee undergoing the Washed Process
These challenges surrounding drying the coffee without taste defects led to the development of the Wet or Washed Processing method long ago. In the Wet Processed method, the outer skin of the coffee fruit, along with some mucilage, is removed. At this stage, the coffee is fermented in order to remove the remaining mucilage, along with the stubborn pectic layer that surrounds the seeds. As such, when we talk about coffee fermentation, we are referring to a step in the Washed Processing method. After fermentation, these layers are easily washed off, allowing the coffee seeds to be dried. Since the vast majority of the available glucose and fructose is removed through this process, it is much easier to dry the coffee without encountering unwanted microbial activity that may lower the quality of the final product.
Up until fairly recently, this was viewed as the entire scope and purpose of fermentation: to clean the coffee, removing the seeds from the mucilage and pectin inside the coffee fruit. The process was not considered (by most) to impart any positive or even identifying flavors into the final product. In fact, many spoke of the goal of washed coffee in a similar way that some roasters speak of lightly roasting coffee: the process was one in which the goal was simply to add no negative flavors and to let the coffee “speak for itself,” as it were. In fact, the process of fermentation was considered so strictly functional and oblique as it pertains to coffee flavor, that machines were developed to mechanically remove the mucilage from the coffee, without the fermentation step. Carlos H. J. Brando writes in Wintgen’s seminal 2004 book, Coffee: Growing, Processing, Sustainable Production1, that, “although a lot of research work has gone into demonstrating that fermentation and mechanical removal of mucilage lead to the same quality results, some experts are still skeptical.” Elsewhere in Wintgen’s tome is the mechanical removal of mucilage as being able to produce the same quality coffee as traditionally fermented coffee, spoken of as fact.
While it is true that coffee seeds themselves do not actually undergo fermentation (only the mucilaginous material surrounding the seed), there has been a growing movement from researchers indicating that yes, fermentation does affect the flavor of the finished coffee. This has been noted anecdotally by some coffee professionals who have experienced a shift in coffee quality and complexity in production systems that previously employed traditional fermentation and have moved towards mechanical washing that does not require the coffee to be fermented. It has also been examined by individuals such as the aforementioned Lucia Solis.
Members of the Long Miles Coffee team stand alongside a soaking tank with fermenting coffee
Once coffee is pulped and exposed to microbes, these yeasts, bacteria, and fungi eat the glucose and fructose, along with some naturally occurring organic acids, found in the coffee fruit. During this process, fermentation by-products are created. These bi-products can penetrate the coffee seeds, affecting the final cup quality and qualities. Traditionally, the microbes present are naturally occurring and come from the environment – being found in the air, within the fermentation tanks, and also on the coffee fruit itself. In recent years, yeasts have been developed with a specific aim of modulating a coffee’s flavor profile. This is something we experimented with back in 2018 and may explore more in the future.
Even without the addition of selected yeasts, a number of factors can influence fermentation. Chief among these are temperature and the presence (or lack) of water. Warmer environments will speed up the fermentation process whereas cooler environments will draw out the process. It is for this reason that fermentation as a step in processing can never be based purely on a set amount of time. Our own experience fermenting coffee in Burundi these past eight years confirms this. To achieve a fermentation in which all the mucilaginous material has been fermented away can, for example, take eight hours in a warm climate, or thirty-six plus hours in a cooler climate for the exact same lot of coffee. It is true that over time one is able to have a target fermentation time based on the tank size, average temperature, etc. That is to say, with experience specific to any given washing station, one is eventually able to assume target fermentation times. But to enter into a new or unknown system and design a fermentation protocol based on time, rather than observing the process and progress of the fermentation as it is happening, would be putting the cart before the horse.
If the fermentation takes place underwater, the temperature of the fermenting mass is typically cooler than it would be without adding water. As such, this generally slows fermentation down. There is, however, another factor that is more important in influencing the final cup qualities. Coffee that is being fermented underwater is more conducive to bacterial proliferation. Coffee that is fermented dry is more conducive to yeast fermentation (though acetic acid bacteria is present in both circumstances). In our experience, fermentation which happens underwater also has the added benefit of being more homogenous. We can only assume this is because the fermentation bi-products which influence the cup quality are more evenly distributed via the water.
Naturally Processed coffee on drying tables
Though we have discussed fermentation as a step in the Wet or Washed Processing method, it is important to note that fermentation also technically happens in Naturally Processed coffees. Within the skin of the coffee fruit itself, mucilage ferments once the coffee has been removed from the shrub on which it grew. The fermentation process within a Naturally Processed coffee is very likely bacterial as bacteria is significantly smaller than yeasts and, thus, more likely to make its way inside the fruit. This highlights why it is so critical for the initial drying of Naturally Processed coffees to happen quickly. If the coffee is allowed to ferment for too long, the acetic acid bacteria will be able to negatively impact the final cup quality by producing strong acetic acid flavors (think apple cider vinegar). Some acetic acid is always present in coffee and this is a good thing as it can lend a fruited complexity to the final product. But, too much acetic acid leads to off, rotten, or “over fermented” flavors that are eschewed by most specialty coffee professionals and consumers alike.
References
1 Wintgen, J.N. 2012, Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders and Researchers, Second, Revised Edition, Wiley-VCH, Weinheim, Germany.
October 24, 2020 is a day that will go down in the history books of Long Miles Coffee. The date marks our official launch of Long Miles Kenya, and our first day of coffee harvest in Kirinyaga County. Not long after that, our first fully washed micro-lots of the season hit the drying tables.
Thunguri Washing Station in Kirinyaga County, Kenya
How did Long Miles Kenya start?
In partnership with Haron Wachira from Akili Holdings Ltd., we have refurbished Thunguri Coffee Factory in Kirinyaga County, Mount Kenya (just east of Nyeri County). In the past, the coffee factory existed to serve the Wachira family and a few of their neighbors who grow coffee in the region. While the Akili Group is not solely focused on coffee, we share the same vision of working with small-scale farmers to improve their coffee production, access to markets, and the price paid for the coffee they produce. Long Miles Kenya will be a long-term partnership with the Wachira family, and the communities of coffee growers in the Mount Kenya region.
During a year [2020] in which travel was seemingly impossible, our founders, head of quality control, managing director, and story team were able to visit and connect with a community of coffee growers in Kirinyaga County who are committed to producing high quality Kenyan coffee. Check out the highlights from our team’s visit here. We’ve sown the seeds for our Coffee Scout program, and will soon start building a team of young agronomists whose mission will be to work alongside our partner coffee growers, empowering them with best farming practices and any support that they might need to produce quality coffee.
How did the harvest season go?
In our inaugural coffee season, (a low harvest year for coffee growers around the country), we collected and processed a small volume of cherry from twenty partner coffee farmers living around Thunguri Coffee Factory, modelling how we produce micro-lots in Burundi. While our inaugural harvest season in Kenya may seem low, building trust within a new community takes time. We’re still listening to, learning from, and getting to know the communities of coffee farming families in the region.
Our team also visited and worked on quality control measures with other farmer-owned coffee washing stations as well as private estates in the region, and cupped through the coffees that they produced this season. Our intention is always to produce our own coffee, but in these early days of establishing Long Miles Kenya we will also be sharing the coffees produced by other coffee washing stations that we enjoyed tasting on the cupping table.
Haron Wachira of Akili Holdings Ltd., and Ben Carlson, co-founder of Long Miles Coffee, at Thunguri Washing Station
We’ve also been thinking about the possibility of starting a Long Miles Coffee Farm in Western Kenya for a while. After looking for over a year, we’ve found a piece of land at 2200masl, close to the edges of a national forest park in Western Kenya. Follow the updates that Ben shared during his recent trip to Kenya here. We’ll soon be planting our first SL-28 coffee trees on this piece of land, pursuing regenerative farming practices. We’ll also continue the works of our reforestation project, Trees For Kibira, in this region, planting out green belts of trees, and encouraging the practice of shade-grown coffee.
Where can I find Long Miles Kenya coffee?
We’ll keep you updated on where you’ll soon be able to find a bag of roasted Long Miles Kenya coffee. In the meantime, we’re receiving pre-shipment sample materials of our Kenyan coffees over the next couple of weeks. If you’re interested in receiving samples, please let us know!
“To have a washing station at Ninga is like a country that fought for independence, and got it. I will always celebrate this victory. No one will take it from us.”
We have been thinking about building a coffee washing station on Ninga hill for years. It’s been on our minds ever since we opened the doors of Bukeye, the first washing station that we built, for our inaugural coffee harvest in Burundi. We wrote about this not so long ago. Looking back, it has taken us close to seven years to make Ninga Washing Station happen.
Ninga hill is seated in the Butaganzwa Commune, an incredibly competitive and politically-charged area to work in. During those early years of producing coffee, we found that coffee farmers from Ninga and its surrounding sub-hills were streaming into our Bukeye Washing Station, walking more than fifteen kilometres (a journey that can take up to three hours by foot) to deliver their cherries. After speaking with some of these farmers and visiting their coffee farms, our team soon realized that they were producing quality coffee but didn’t want to deliver their cherries to other nearby washing stations because they felt like they couldn’t trust them with their coffee. Corruption, unbalanced scales, mistreatment of the coffee farming community, and delayed payments for coffee delivery broke farmers’ trust with other washing stations that over-promised and under-delivered.
“Times are not the same. I still remember when I was imprisoned because I refused to stop delivering my own coffee at Bukeye Washing Station. There was a strong hope of having a washing station at home. One night, during that time, I sat in my house thinking about the future of my coffee, but I couldn’t see it.”
– Tharcisse from Ninga hill in Burundi.
Hearing a similar, disheartening account from people on Ninga hill over and over again, it was clear to our team that something needed to change.
2017
That opportunity presented itself to us near the end of 2017, when we were able to buy a piece of land seated at 1900masl on Ninga hill that was flanked by the Nkokoma River.
2018
We applied to the National Coffee Board at the beginning of the year for authorization to start construction of the washing station. It took ten months for the board to set up a “technical commission” to check that the land had everything it needed. Does it really belong to Long Miles? Check. Is there a fair distance between where our washing station will go and other washing stations in the area? Check. Would coffee farmers in the area find it valuable to have another washing station here? Check. Would processing coffee here have any negative implications on the environment? Check. Will the washing station’s activities be profitable? Check.
2019
In October, more than a year after the technical commission had been set up, we were finally able to sign off all of the necessary paperwork and got permission to start the build of Ninga Washing Station. However, the country’s coffee sector was going through major shifts at the time. The restructuring of Burundi’s National Coffee Board coupled with rumblings of the government nationalizing the coffee sector caused a number of delays for the start of construction, and a landslide of uncertainty for coffee producers in the country.
2020
The new National Coffee Board was in place, and the rumours of nationalizing Burundi’s coffee sector were at bay. With harvest opening early April, forty-five newly built drying tables, and our McKinnon yet to be installed, we decided to start producing our first natural processed micro-lots of the season- the only coffees to be processed at Ninga Washing Station that year. By the end of August, we held the first farmer payday day at our official Ninga Washing Station site and celebrated alongside our partnering coffee farmers.
“For five years, I’ve didn’t participate in payday because it was far from home. I used to pay someone to go and collect my money on payday. I was so happy to meet with other people from around the entire hill and even saw a friend that I hadn’t seen in twenty years! I thought that she might have died because so many from our generation have. It was a great day.”
– Matilda, a seventy-five year-old old coffee farmer from Ninga hill.
What does building Ninga Washing Station mean for the future of coffee on Ninga hill?
“Having a washing station in our area is a big development, not only for coffee farmers but for everyone in our community.”
During the construction of the washing station, 200 hundred people were employed representing almost the same numbers of households from the community. We’ve been encouraged to hear that the washing station will bring change for those growing coffee in the area too.
“What is important is that we now have a washing station at home. Things at the washing station are organized, the farmer card system is fair, and the scales are good. You’re not stealing our coffee. This is encouraging.”
– Leonard, coffee farmer from Gikungere, close to Ninga hill.
Many farmers from Ninga hill won’t have to walk as far to deliver their cherries, which will help to shorten the time between coffee being picked and coffee being pulped at our washing station. This shortened time helps to reduce the risk of enzymatic reactions taking place within the coffee cherries that could impart unwanted flavour to the finished cup of coffee, and allows for the greatest potential of consistency going into pulping.
“I thought about stopping to grow coffee, but glory to God, the hope that was in me did not accept defeat! This is a victory. It is a miracle! I helped to build the washing station, and am now working as a guard. I have a story to tell to my grandchildren. Ninga Washing Station is bringing a new beginning of growing coffee. In my mind, I am like a new coffee farmer. It is amazing.”
– Tharcisse from Ninga hill in Burundi.
With our newly fitted McKinnon and the final touches happening at the washing station, we’re looking forward to producing fully washed and natural process coffees this season. We’ll also be experimenting with anaerobic lots, so keep your eyes peeled for our updates when coffee harvest opens in Burundi next month!
