Long MIles Coffee
Mountain: Gishubi Hill
Farmers: 291 small farmers from Gishubi
Processing: fully washed
Mounting height: 2200 m
Importer: Osito Coffee
Degree of roasting: light
Gishubi Hill & Kibira Forest
Gishubi is just a stone's throw from the native Kibira forest. The cool fog of the forest blows over the coffee trees every day. The slightly cooler microclimate allows Gishubi coffee cherries to grow more slowly and
mature more slowly, which makes the Gishubi cup different from others.
Through the "Trees for Kibira" project, the Long Miles team has already planted over 5000 trees on Gishubi Hill.
Preparation: Fully washed
Heza Washing Station
During the "Fully Washed" processing, the freshly harvested cherries are delivered to the washing station by the coffee farmers. Once there, the cherries are flooded and sorted by hand according to their degree of ripeness. After depulping, the beans undergo a double fermentation process. First, the so-called parchment goes through a 12-hour dry fermentation and then a 24-hour wet fermentation.