Damien is a seventy-seven-year-old coffee farmer from Nkonge hill in Burundi who seems to carry his walking cane, worn leather hat and good sense of humour everywhere he goes. The last time that Damien held a copy of his photograph was when he applied for his national identity card in the early 1960s.
When she was just sixteen years old, a student named Emilienne fell in love and dropped out of school, choosing marriage over her schoolbooks. In 1993, just four years later, she tragically lost her young husband to the civil war ensuing the assassination of Burundi’s first democratically elected president.
Apollinaire has grown coffee for more than four decades but rarely had the chance to taste it. Like many other coffee farming parents in Burundi, Apollinaire has gone to great lengths teaching his children how to grow and care for coffee
We are often asked the question, “How do I begin working with Long Miles?” In truth, the answer to this question depends on a number of factors.
Every harvest is different from the next. We can’t always predict what each coffee harvest will yield but believe that every coffee that is picked and processed needs a home, which is why coffee production takes different roads within our company.
Fermentation is an incredibly complex process. The purpose of this blog post is not to present an exhaustive scientific perspective on coffee fermentation. It’s to address some basic aspects of fermentation, as they pertain to coffee processing.
