Good Life Coffee


Sale price€14,80

Tax included.


Country: Burundi

Field: Mutana

Producer: 858 small producers in the area

Processing: Washed

Varieties: Bourbon

Altitude: 2100-2200m

Harvest: May - July 2022

FOB price: $10,65/kg (FOT)

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Sienitie 46, 00760 Helsinki, FINLAND

Or call: +358 40 507 3935

Mudana of the new crop is here! Produced by the Long Miles Coffee Project, this coffee was a hit last year, and it won't disappoint this year either. Tropical fruit, citrus and creaminess.

Roasted into filter coffee

Burundi manages to surprise by producing the most excellent coffees! This Mutana, from the Long Miles Coffee Project at the Heza washing station in Kayansa Municipality, is no exception.

Mutana, located on the eastern edge of Kibira National Park, is home to 858 small farmers who have brought their coffee berries to the Heza washing station where this coffee is processed. Heza is owned by Long Miles Coffee Project. The coffee is processed by washing, before which the berries have been hand-sorted and the less dense berries have been removed using floatation. When the coffee berry has been removed from the coffee beans (real coffee seeds), they first ferment for 12 hours without water and then in water for 24 hours. This double fermentation helps bring out the sweetness and brightness of the coffee more. After that, the coffee is washed in channels, where it is still sorted based on density, and finally it is soaked for another 4-6 hours in water. Pre-drying of the coffee takes place on covered tables for about two days, where the coffee is still reviewed and bad specimens are removed. After that, the coffee is transferred to raised African beds, where it dries for about 16-20 days until the optimal moisture percentage is reached (10.5%).

As well as wanting to improve the quality of the coffee coming from the region, Long Miles also employs a number of local 'Coffee Scouts'. In Mutana, Oswald works as a "Coffee Scout" who works together with small farmers, teaching them better methods and maximizing the farm they have. This hard work has paid off and now we get to taste it!