Grown on the storied slopes of Gaharo Hill in Burundi’s Muramvya Province, this coffee carries the legacy of Long Miles Coffee’s roots—quite literally. The very first washing station they built, Bukeye, was crafted hand-in-hand with the farmers of Gaharo, who still deliver their cherries to it today.

This fully washed lot undergoes a detailed process: cherries are floated, hand-sorted for ripeness, then dry-fermented for about 12 hours before being “footed”—a traditional technique where teams gently agitate the parchment by foot to loosen remaining mucilage. After a final rinse and density grading, the parchment soaks again for 4–6 hours before being slow-dried for up to 20 days on raised African beds.

Expect a bright, clean, and expressive cup, with sparkling citrus acidity, floral top notes, and a well-structured body. Gaharo is more than just a coffee—it’s a community-grown story of sustainability, tradition, and dedication.

Origin – Muramvya, Burundi

Process – Washed

Varietal – Bourbon

Altitude –  1,700-2,100 MASL

We Taste – Milk chocolate, strawberry, caramel