Tag: Long Miles Coffee

  • Trees For Kibira:  encouraging future generations of shade-grown Burundi coffee

    Trees For Kibira: encouraging future generations of shade-grown Burundi coffee

    There is an undeniable connection between coffee growers in Burundi, the health of their soil, and the coffee we drink. We’ve been dreaming about an indigenous tree reforestation project in Burundi for the last couple of years. For a long time, we didn’t know what it would look like. All we knew is what we saw: a scarcity of indigenous trees, acidic eroding soils and not nearly enough shade for the changing climate. 

    The Kibira is Burundi’s only indigenous rainforest, tucked away in the North-Western part of the country. The coffee we grow and produce depends on the cool, micro-climates that the forest provides. Whenever we ask neighboring coffee farmers what they think of the Kibira, they often mention fighting and war. The forest was a place where rebel soldiers took refuge during times of unrest. For years, the forest has been stripped of its natural resources and indigenous flora by its surrounding communities. Trees have been cut down for firewood and land cleared by people living on the fringes of the forest, looking for food and land to plant crops. Since the early 1930s, the Kibira has shrunk in size from 123,000 to 74,000 acres, and it’s estimated that deforestation in the region is happening at a rate of 9% per annum.

    “There is an undeniable connection between coffee growers in Burundi, the health of their soil, and the coffee we drink.”

    Indigenous tree seedling sprouting through mulch

    Trees For Kibira is a long term project focused on planting indigenous African trees around every hill in Burundi where our coffee is grown, mitigating the effects of a changing climate and encouraging the practice of sustainably grown coffee. Our hope is that these plantings aid the health of the local rainforest, Kibira Forest, and the coffee growing communities that live near its edge. So far, we have planted 322,000 indigenous and agroforestry trees at a cost of $140 per 1,000 trees. Our goal for the upcoming planting season is to plant 500,000 trees.

    Since 2018, we have distributed 322,000 indigenous and agroforestry trees to 2,700 farmers. This has created a total of 406 jobs (employing 70 women). Our vision is for all 5,100 coffee farmers who we work to be included in the Trees For Kibira activities. The goal for 2020 is leaning towards extending our reach from 2,700 to 3,500 coffee farmers. 

    “It’s estimated that deforestation in the region is happening at a rate of 9% per annum.”

    What we’ve learnt from nearly a decade’s worth of work in Burundi is that community is everything. Even with all the money in the world, we wouldn’t be able to create a long lasting impact without the support of our Burundian community. We’re working hard to build networks which include local government, village leaders, and conservation networks to create the impact we know Burundi needs. Planting trees is not going to solve climate change, but it can help to mitigate its impact. The statistics are startling. Climate change will reduce the global area suitable for coffee by about 50% (Bunn 2015). Added to that, the livelihoods of 100 million people depend on coffee (Pendergrast 1999), many of whom are vulnerable to climate change (Baca et al. 2014).

    Four people in the distance walking across rural Burundian landscape

    “What we’ve learnt from nearly a decade’s worth of work in Burundi is that community is everything.”

    Trees For Kibira is focused on seeing nutrients sewn back into Burundi’s soil for the sake of healthier coffee trees, rejuvenated farms and a sustainable coffee growing future. We would like our neighbors to be empowered to grow their coffee for generations to come and to protect their land against the effects of the changing climate. We believe the impact will be great.

  • Long Miles Coffee’s Post-Harvest Update: news from the coffee farm, field and cupping lab

    Long Miles Coffee’s Post-Harvest Update: news from the coffee farm, field and cupping lab

    From the Farm

    collected and translated by Joy Mavugo in conjunction with Robyn-Leigh van Laren from the Long Miles Story Team

    Green coffee cherries on a coffee tree

    The first of September usually means the end of the dry season in Burundi, and the start of the country’s second rainy season. During this time of the year, many communities of farmers usually shift their focus from coffee to other subsistence crops (such as maize, potatoes and cassava) that need to be planted by the time rain starts to fall.

    “We have to hurry and finish everything before September because once the rain starts, there will be many things to do. You can’t work on activities meant for the dry season during the rainy season. My husband is supposed to be mulching and fertilizing the soil of our coffee plantations while I plant other crops, but he’s still busy pruning our coffee trees. I’ve had to stop what I was doing to help him look for mulch.”

    Jeannette Ngendakumana is a coffee farmer from Gaharo hill

    Meanwhile, some farmers are still focused on picking coffee cherries. Due to the irregular weather patterns that Burundi experienced this year, the country’s coffee harvest came to an end while many farmers still had unripened cherries on their coffee trees.

    “Harvest might be over at the washing stations, but it’s still going on at home. There are many cherries that need to be picked. We are still in the dry season, and the coffee trees aren’t getting much water. The small amount of water they do get is being fed straight to the cherries that are still ripening and haven’t been picked. These leftover cherries also cause the number of antestia bugs found in the coffee farmers to multiply. The only way to prevent this is by picking them. Many farmers can’t accept losing so many cherries after harvest, so they continue to process coffee at home: picking, sorting cherries, hand-pulping and then drying. Coffee traders have permission from the government to buy parchment coffee at a fixed price from coffee farmers. I still have one hundred kilograms of coffee to sell.”

     Joseph Haragasika is a coffee farmer from Gaharo hill.

    From the Field

    written by Seth Nduwayo, Quality Control Manager for Long Miles Coffee

    Sack of parchment coffee on the ground

    Previously I talked about how our Lab in Bujumbura was pushing hard to have a lot of samples processed and dispatched at that time to David (in the States where the main Lab is based, because of the threat by COVID-19). Because of the hard work of the Buja Lab Team, our process chain was always active. And today, I am grateful for the step where we are at and I can congratulate Mr. Zebron (Long Miles Coffee Lab Assistant) for having delivered most of our expectations. This week, intensive Lab work was done. All the urgent samples were processed and dispatched to the Lab in the States. This is a good thing as lot construction becomes quicker and milling plans become definite. We can expect to see the activities moving in a faster way, from the beginning of September.

    Liar or dreamer, I ignore what you will think of me. Having a container ready in August was done, as promised. But shipping should take place early September, which is good as the earliest, so far, we have been able to make is early October. The reason is that export paperwork is not a quick-do-it-yourself kit. In fact, when we had everything ready, an official in charge of issuing the grades confirmation certificate (taxation report) was out for three consecutive days. When he was supposed to come back, coincidentally it was a day off as it was an election day (for hill leaders). Even for other signatories, we observe similar delays and we never stop learning!

    From the Lab

    written by David Stallings, Roaster Relations for Long Miles Coffee

    Person pouring water from a kettle into cups of coffee
    Image taken by Julianna Elizabeth Herr

    Echoing Seth’s message, the busy days in the lab continue. It has been a pleasure to see much of the work from the last two months come to a point of fruition in the form of final, milled lot samples. The milling quality has been excellent and the coffees are so balanced and clean. If you have not received samples yet and are expecting them, do not fret. Our focus at this time is on moving lots through the process as quickly as possible, in order to allow milling and export to happen as quickly as possible. In the end, this will serve everyone in the supply chain.

    I so greatly appreciate the tone of optimism and enthusiasm in Seth’s section of this week’s newsletter. The entire team has been pushing hard to move coffee as quickly as possible. Hours after Seth emailed me the copy for his section, however, we did run into what is currently a concerning situation. The dry mill which is contracted to mill and clean our coffees this year has been on strike. The strike concerns the mill owner and specifics surrounding former-employee pensions. In ever humbling Burundi coffee sector fashion, we are monitoring the situation patiently. A report I received just minutes ago relayed that the situation will hopefully be resolved early next week. That said, there is no way to know at this time. I will continue to use this space in these emails to update all of you concerning the situation.

    As always, if you feel that you have not been heard regarding your needs for this season, please reach out to me!

    Links worth checking out

  • Long Miles Coffee Harvest update: news from the coffee farm, field and cupping lab.

    Long Miles Coffee Harvest update: news from the coffee farm, field and cupping lab.

    Long Miles Coffee Scout pruning coffee trees

    From the Farm

    collected and translated by Joy Mavugo, in conjunction with Robyn-Leigh van Laren from the Long Miles Story Team

    Every year, when our coffee harvest comes to an end, the Long Miles Coffee Scouts open up the “Pruning Campaign”. During this campaign, the Scouts move between the hills where coffee is grown, guiding the communities of coffee growers that we work with through the practice of pruning and stumping their coffee trees. The Scouts help these farmers to identify older or unhealthy coffee trees that should be pruned, stumped or uprooted from their farms. They also encourage farmers to weed and mulch the land where their coffee is grown to prepare the soil for the next year’s coffee harvest.

    “In 2017, I pruned all of the coffee trees in one of my coffee plantations. In 2020, three years later, I picked double the amount of coffee cherry than what I used to harvest before pruning. The Scouts have helped me and the other coffee farmers in my community to understand the different ways of taking care of our coffee plantations. I remember the first time the Scouts told me about pruning and stumping older coffee trees. In my heart, I was thinking: “These young people don’t know what they’re talking about. Cutting coffee trees? No way.” Now, I am encouraging other farmers to prune and stump their coffee trees.

    Firmin Niyibizi is a coffee farmer from Gaharo hill. He has two plantations and 300 coffee trees.

    Burundian burlap coffee sacks

    From the Field

    written by Seth Nduwayo, Quality Control Manager for Long Miles Coffee

    Our washing station that remained opened to farmers the latest closed the harvest on July 31st. Two of our stations have taken all coffee off of the drying tables this week. The station that still has some coffee on drying tables is Heza and with the end of August, at most, every coffee should be taken off the tables. We are proud of what the teams have been able to achieve. There were a lot of challenges but they have shown that they can transform them into opportunities. Briefly, in November 2019, the Government announced that they wanted to come back to operating in the coffee sector (what was interpreted as re-nationalizing the coffee industry). No one knew what had to happen next. The regulations have been made unfavorable. For example, we were obliged to have on our accounts an amount that can pay 75% of expected cherry, in advance. That money couldn’t serve in other operations except for farmers’ payment. Consequently, getting the production license was so difficult. But today we endured and have even the exportation license. I can sit and sigh, whispering to myself and say: “God fought at our side. The harvest was difficult but we made it through. Though we are not sure of the future, we hope to always stand”.

    As for the dry milling activities, we are progressing well. Here, also, we have challenges (which is normal). I previously talked about delays in milling program execution, lack of space for hand picking, power outage, forklift breaking down, bag marking that is slower…each of those challenges has happened to us. However, today we are happy that we have close to a full container of hand-picked coffee and 165 bags are already taxed (grade confirmation by the national coffee board: ODECA). If everything goes smoothly, we expect to ship our first container before the end of August, which will be the first year we are able to do so.

    From the Lab

    written by David Stallings, Roaster Relations for Long Miles Coffee

    These are very busy days in the lab. But, they have also been very encouraging days. The coffees are tasting absolutely wonderful. This week, for the first time this season, I received not only table samples in my weekly package, but also some finished, milled pre-shipment samples. Efficiency has been a huge focus this year. Specifically, efficiency surrounding the time it takes to get coffee ready for export. Between the incredible work of our team in Burundi, the execution of new (and ever-evolving) quality control systems, and the strong logistics partners we have lined up in North America, Europe, and Australia, I am very confident that this will be our best year yet from the perspective of shipment timeliness.

    It has been such a pleasure to be engaged in ongoing/regular communication with so many of you about your needs for this year. If you feel that you have not been heard regarding your needs for this season, by all means, please reach out to me!

  • Building Ninga, our third Long Miles Washing Station

    Building Ninga, our third Long Miles Washing Station

    In 2013, we built our first washing station, Bukeye, and produced our first bag of Burundi coffee. During that harvest season, the volume of coffee cherries getting delivered to Bukeye far outstripped our small washing station’s capacity to produce coffee. It turned out that coffee farming families were coming from far and wide, travelling more than three hours by foot over slippery and broken roads to reach Bukeye; a washing station with balanced scales that paid a fair price for coffee cherries. 

    Vincent Nyandwi is just one of many coffee farmers that we met last coffee harvest who had walked for hours to deliver his cherries. He had to choose between walking fifteen kilometers from his home to reach Bukeye Washing Station, or five kilometers to our small cherry collection point…all while carrying a forty kilogram bag of coffee cherries on his back. 

    Burundian coffee farmer carrying a bag coffee cherries
    Vincent Nyandwi, a Burundian coffee farmer

    The dedication of coffee farmers like Vincent to producing quality coffee stood out to our team, both in the field and on the cupping table. Every year since then, we have been trying to bring a washing station closer to these rural farming communities. 

    “Ninga was one of the first hills that we visited before founding Long Miles and deciding to build our own washing station[s]. After visiting the region, we fell in love with the coffee’s flavor profile on the cupping table. Building a washing station on Ninga hill would open up the possibility of working with over 2,000 neighboring coffee growing families who, up until now, have had to walk for kilometers to reach the nearest washing station. Ninga’s proximity to the Kibira Forest also opened up the opportunity to plant green belts of trees extending from the forest to the hill, helping to improve soil health and encouraging the practice of shade-grown coffee.” – Ben Carlson, co-founder of Long Miles Coffee. 

    Having a washing station closer to Ninga hill means that coffee farmers will be able to spend less time travelling to deliver their cherries after the many hours spent harvesting them. The time between cherry picking and then cherry processing will also be shortened; a helpful step towards improving the coffee’s quality. Ninga Washing Station will help us to build long-term relationships with coffee farming families in the region, provide neighboring communities with job opportunities and the access to farmer education. 

    In 2017, we bought a piece of land seated at 1900 masl, a fifteen kilometer drive from our Bukeye Washing Station. The land is flanked by the Nkokoma River, which means that fresh water will run through the McKinnon to pulp and wash the coffee parchment. Little did we know that significant changes in the country’s coffee regulatory board that year would cause a delay in the build out of the washing station.

    It took us close to three years to check off all the necessary paperwork and cross the bureaucratic red tape in order to start producing coffee at our Ninga Washing Station site. With the opening of coffee harvest in April and forty-five newly built drying tables, we started producing the first natural processed micro-lots of the season. 

    During the natural process, coffee cherries are floated and hand-sorted after being delivered by coffee farmers to the washing station site, then taken straight to the drying tables. The whole coffee cherry spends between twenty-five to thirty days drying in its skin (depending on the weather), slowly turning from deep red to a prune-like purple-black color until fully dry; reaching the ideal 10.5% moisture level. 

    This coffee harvest, some farming families from Ninga hill continued to deliver their cherries to Bukeye Washing Station. These cherries were processed as both fully washed and natural micro-lots at Bukeye. Other families who grow their coffee in the same region decided to deliver their harvest to our new Ninga Washing Station site. These cherries were processed as sundried naturals. Come next year’s coffee harvest, all of the cherries grown and harvested on Ninga hill will be processed at Ninga Washing Station. 

    You might notice that two new coffees have been added to our fold this year: Bumba and Giku hill. These coffees were processed as sundried naturals at our Ninga Washing Station site along with the coffee cherries from Ninga hill that were delivered there. 

    It takes a lot of time, resources and people to build a washing station in Burundi. It’s our hope to see Ninga Washing Station built to completion in time for next year’s coffee harvest season. 

    The next time that you find a bag of roasted Ninga, Bumba or Giku coffee, drink a cup at your favorite local café or brew one of these coffees at home, please let us know! We would love to hear what you think. 

  • LONG MILES COFFEE PODCAST: COLOMBIAN COFFEE WITH FELIPE SARDI

    LONG MILES COFFEE PODCAST: COLOMBIAN COFFEE WITH FELIPE SARDI

    A Colombian specialty coffee producer
    Image from Felipe Sardi. Cover art by Abby Fabre.

    EPISODE FOUR

    Felipe Sardi (La Palma y El Tucán) wasn’t always a coffee producer and exporter. We dig into the early years of failure preluding La Palma as it is today, and what the tipping point was for Felipe and Elisa (co-founder of La Palma). Felipe talks to us about how organic farming practices haven’t paid off for Colombian coffee farmers, and why the specialty coffee industry should be pushing the limits to become more sustainable.  

    SHOW NOTES

    Felipe mentions Elisa Madriñan, the co-founder of La Palma y El Tucán

    Ben makes mention of Kristy Carlson, the co-founder and Chief Storyteller of Long Miles Coffee.  

    Ben talks about the Specialty Coffee Association (SCA) and the SCA Expo.  

    Learn more about La Palma’s Neighbors & Crops program here.  

    Felipe speaks about Delagua Coffee Project in Northern Colombia, Creativa Coffee District in Panama and Equation Coffee.  

    Check out the beautiful wooden cabins at La Palma’s Boutique Hotel here.  

    Read the letter that La Palma wrote about COVID-19 and its effect on Colombian coffee production here.  

    Learn more about the project Biodiversal 

    Abby talks about terroir. Here’s a helpful resource to help unpack this term. 

    Want to find a bag of La Palma y El Tucán coffee? Check out this link here

    Want to get in touch with Felipe?

    Visit La Palma y El Tucán’s website.

    Email felipe@lapalmayeltucan.com or info@lapalmayeltucan.com

    Follow @lapalmayeltucan on Instagram.

    Follow @felipesardi_ari on Instagram.

    SHOW CREDITS

    Hosts: Ben Carlson and Abby Fabre

    Producer: Tommy Fabre

    Executive Producer: Robyn-Leigh van Laren

    Cover art: Abby Fabre

    Imagery: Felipe Sardi

  • Long Miles Coffee Podcast: Brazilian Coffee with Felipe Croce

    Long Miles Coffee Podcast: Brazilian Coffee with Felipe Croce

    Image from Felipe Croce. Covert art by Abby Fabre.

    EPISODE THREE

    Felipe Croce (Fazenda Ambiental Fortaleza) grew up on his family’s coffee farm in Brazil. We talk to Felipe about the complexities of organic coffee farming, the misconceptions of Brazilian coffee, how shifting to organic practices hasn’t paid off for Brazilian coffee farmers yet, and what he’s doing to bring the farm to roasting partners in the face of the global pandemic.

    SHOW NOTES

    Ben makes mention of three specialty coffee roasters: Oddly CorrectBlue Bottle and Passenger Coffee.

    Read more about the Croce family’s history with coffee and Fazenda Ambiental Fortaleza here.  

    This is the reference Ben made about organic farms being “messy”.

    Felipe makes mention of the late Erna Knutsen, coffee’s feminist pioneer. Read more about Erna here

    Felipe mentions three specialty coffee roasters: Stumptown, Intelligentsia and Counter Culture Coffee.

    Visit VIF Wine bar in Seattle.

    SCAE is the Specialty Coffee Association Expo

    Here’s a helpful resource on what terroir is and how it relates to your cup of coffee.

    Here are a few places where you can find a bag of FAF Brazil coffees in North America: 

    Linea Caffe – West Coast

    Blue Bottle – West Coast

    1000 Faces Coffee – Southeast

    City of Saints – East Coast

    Want to get in contact with Felipe? 

    Visit FAF’s website  

    Follow @fafcoffees and @felipecroce on Instagram 

    Send an email to felipecroce@fafcoffees.com 

    SHOW CREDITS

    Hosts: Ben Carlson and Abby Fabre

    Producer: Tommy Fabre

    Executive Producer: Robyn-Leigh van Laren

    Cover art: Abby Fabre

    Imagery: Felipe Croce

  • HARVEST UPDATE

    HARVEST UPDATE

    From the Farm, Field and Lab

    FROM THE FARM

    collected and translated by Joy Mavugo in conjunction with Robyn-Leigh van Laren from the Long Miles Story team.

     July is a significant month for the farming communities in Burundi. It’s usually the month that marks the end of harvest season- not just for coffee, but for other subsistence crops too. Some farmers call July ‘the month of resting’, as their focus shifts from coffee towards preparing their land to plant other subsistence crops in time for the next rainy season (expected in September). Other farmers call it ‘one of the busiest times of the year’ as their focus stays on coffee. The short dry season in July means that their soil needs to be protected from the East African sun with mulch and weeding. It’s also the time to start thinking about which coffee trees need to be pruned. 

    On Wednesday, 1st July 2020 the country also celebrated its fifty-eighth Independence Anniversary from Belgian rule. We asked some coffee farmers what their thoughts were on the country’s anniversary. 

    “Independence Day is really important to me. I celebrated [the independence anniversary] with my children in Kayanza center. That day, I celebrated freedom; there was no freedom before our independence. I was still a little boy, but I remember many things from that time. During the colonization period, people were beaten and forced to do certain activities. But I’m grateful for the good things that the colonizers brought into Burundi. My father was once beaten for cultivating coffee, but now my family stands on coffee. Even my own children are now coffee farmers, and they’re not doing it by force. It’s because of the benefits they saw in growing coffee. The colonizers also taught us to know God.” Pascal Murengerantwari is a seventy-year old coffee farmer from Mikuba hill. He has ten coffee plantations with 1,000 coffee trees. 

    “I think that 1st July is special for all Burundians, especially for those who were alive during the colonization period. I learnt about it in school. Burundians were forced to do labor like building roads, bridges, and other national works. They were also physically punished. Whenever I talk with old people who were alive at the time, they say that it was very hard, but there are many benefits for myself and other Burundians because of it. I also learnt that the colonizers taught Burundians about God. They built hospitals and taught people about health; built schools and taught people how to read and to write. I’m celebrating the country’s freedom and the good things that came from colonization.” Bonaventure Niyibigira is a twenty-two year old coffee farmer from Munyinya hill. He has two coffee plantations with 200 coffee trees.

    From the Field

    written by Seth Nduwayo, Quality Control Manager for Long Miles Coffee

    Last time, I shared our plans about parchment transfer from the washing stations to the dry mill. This has begun and is still going on. So far, all the trucks we loaded reached the mill successfully. No breaking down during the journey, no delays that result in waiting to offload the following day. Moreover, on July 20th, we were allowed to start milling.

    However, some of the challenges I mentioned in the previous newsletter have already prevailed. In fact, we waited longer than expected to be allowed to mill and the handpicking space is almost full. We plan to start handpicking tomorrow, July 22nd, but the space will be so limited that we will only employ around seventy people while before we could hire three hundred. However, seventy is ok as we will be able to manage them well (which is good for quality) and also we can guarantee that there is enough space between each other in a way that respects the social distancing, in this period of COVID-19.

    From the Lab

    written by David Stallings, Roaster Relations for Long Miles Coffee

    For the past seven weeks I have spent the better part of every day engaged in either analyzing green coffee samples (taking humidity and water activity readings), roasting samples, cupping samples, or logging data associated with one of these activities. I then use this data to construct lots of coffee that are roughly twenty bags in size.

    In order to construct the roughly twenty bag lots I first consider the hill from which the coffee was delivered. All of our micro-lots are traceable down to a specific hill (a hill, or colline, being a distinct geopolitical unit in Burundi) from which the coffee came. After that I consider the water activity of the day lots. All of the micro-lots we produce have a water activity reading between 0.45 and 0.55aw. If the water activity is above this we will re-dry the coffee, if it is below this it will not be sold as micro-lot quality coffee. For lot construction purposes this year I have chosen to blend coffees together based on where in this range they fall. Coffees with a water activity reading between 0.45-0.49aw are blended together while coffees with a reading between 0.50-0.55aw are blended together. Finally, the flavor profile of the coffees are considered in blending.

    As Seth mentioned above, I am thrilled to note that milling of our lots has begun. Once I receive the finished, milled and handpicked samples from our first run through the mill, our partners can expect samples to begin arriving in the post! We will be milling the remainder of July, all through August, and even into September. As such, I expect to be sending samples from mid-August through October. If you have not been in touch with me to discuss your 2020 harvest needs, please do so! If you have been, know that I will be in touch soon with updates on samples coming your way!

    Links worth checking out: 

  • Long Miles Coffee Podcast: Colombian Coffee with Tyler Youngblood

    Long Miles Coffee Podcast: Colombian Coffee with Tyler Youngblood

    Image from Tyler Youngblood. Cover art by Abby Fabre.

    EPISODE TWO

    Tyler Youngblood (Azahar Coffee Company) co-founded an export company and café while on a road trip with friends through South America in 2010. Ben and Abby talk to Tyler about his role in developing the Colombian specialty coffee sector, co-creating “A Sustainable Coffee Buyer’s Guide” and whether it’s affordable to pay a dynamic price for coffee. 

    SHOW NOTES

    Sprudge is a coffee publication and global hub of coffee culture and original journalism.

    Here are the New York Times, Washington Post and Bloomberg articles featuring Azahar coffee.

    Ben, Abby and Tyler were drinking Madcap Coffee in this episode.

    “A Sustainable Coffee Buyer’s Guide” is currently a pilot version and at the workshop stage. It’s not available for purchase (yet).  

    Watch a recording of Tyler’s presentation at SCA in Brooklyn (2018) here and here.   

    Find out more about the “Specialty Coffee Transaction Guide”, a project lead by Peter W. Roberts and Chad Trewick here.   

    Tyler makes mention of FOB Pricing and Farm Gate Pricing. Here’s a helpful resource that helps to unpack these terms. 

    If you’re in Colombia, you can pick up a bag of coffee from Azahar Café or one of their roasting partners. You can also shop on Azahar’s website.

    Here are a few places where you can find a bag of Azahar coffee in North America: 

    Madcap – Midwest

    Saint Frank  – West Coast

    Sightglass – West Coast

    Stumptown – Northwest

    Intelligentsia – Midwest

    Metric – Midwest

    Coffea Roasterie – Midwest

    Heart – Northwest

    Want to get in contact with Tyler?  

    Visit the Azahar website.  

    Reach out to @tyler_youngblood directly or @azaharcoffee on Instagram to talk to one of their relationship managers.

    SHOW CREDITS

    Hosts: Ben Carlson and Abby Fabre

    Producer: Tommy Fabre

    Executive Producer: Robyn-Leigh van Laren

    Cover art: Abby Fabre

    Imagery: Tyler Youngblood

  • The Long Miles Coffee Scouts: community changers and coffee innovators

    The Long Miles Coffee Scouts: community changers and coffee innovators

    Long Miles Coffee Scouts

    The Long Miles Coffee Scouts are grassroots community changers who take coffee quality very seriously. They are a team of twenty-six Burundians who live and work on the hills where coffee is grown. Under the leadership of Epaphras Ndikumana (Long Miles Social and Environmental Impact Leader), The Coffee Scouts come up with innovative and home-grown solutions to fight the threat of the potato taste defect, mitigate the effects of climate change on soil health and empower farmers with the tools they need to produce quality coffee.

    The Coffee Scouts got their name the day they left on their first mission, armed with spray bottles of organic pesticide to scout for antestia bugs, the colorful bugs linked to the potato taste defect, in neighboring coffee farms.

    Antestia bugs caught by Long Miles coffee scout

    “The name ‘scout’ is used in Burundi to describe a group of people in the Catholic church. Most of the time, they are dynamic people who are ready to serve their neighbors, whoever they might be. I thought that we needed dynamic men and women like this, who are ready to serve the community of coffee growers; people who are ready to spend their time and energy accompanying coffee farmers in the trajectory of becoming specialty coffee producers. This is why we called the team ‘The Coffee Scouts’.” – Epaphras Ndikumana, Long Miles Social & Environmental Impact Leader

    Since their inception in 2014, The Coffee Scouts have become a quintessential part of Long Miles, and have been pivotal in improving the quality of the coffee we produce at the farm level. They play a crucial role in bridging the gap between our washing stations and the neighboring coffee farming families who deliver their cherries to us.

    Each Coffee Scout works with a group of farmer friends from the hill they work on, committing to help them understand and use better agricultural practices. Together with these farmers, The Coffee Scouts set up Farmer Field Schools which are small, model coffee farms. On these farms, anyone in the community can come to practice farming techniques, ask questions, and learn.

    Long Miles coffee scouts

    During coffee harvest, The Coffee Scouts can be found in the field, guiding farmers through selective cherry picking or at the washing stations, helping with farmer reception and coffee cherry quality control. You can’t miss them in their bright red t-shirts. Long after coffee harvest has ended, you’ll still find The Coffee Scouts in the hills teaching communities of coffee growers the importance of mulching and fertilizing the soil, seasonally pruning their coffee trees, growing green manures, planting and distributing indigenous shade trees, and preparing coffee seedling nurseries. And catching antestia bugs, of course.

    While The Coffee Scout’s work is widely appreciated on the hills we collect coffee from, their job hasn’t come without challenges.

    “At the beginning, it was hard for us to get farmers to follow what we were doing. People had never seen others running after insects trying to catch them. They thought that we were crazy! It was also difficult to build relationships with communities of coffee growers because we were new to the coffee sector.”

    Back in 2014, the team was made up of just four junior agronomists working on two hills. Since those early days, The Coffee Scouts have expanded to a team of twenty-six (nine of which are women), working with coffee growing communities on twenty neighboring hills. Two of the founding Scouts have become the managers of Bukeye and Heza washing stations, with another two Scouts becoming washing station assistants.

    “Our vision is to scale the team, not just for Long Miles Coffee in Burundi but on an East African Community level. The valuable contribution of The Coffee Scouts, both in empowering coffee growers and increasing the quality of coffee they produce, needs to be known and recognized worldwide.” – Epaphras Ndikumana

    The Coffee Scouts are continuously growing as leaders and mobilizers in their communities. Their innovation and positivity is the beginning of a better future being realized for generations of coffee farmers in Burundi.

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