Gift box
The Gift box contains 12 Single Serve bags, a simple and elegant way for us to present a selection of the coffees we find most exciting, removing many brewing variables, and allowing quality and character to shine.
Single Serve
Just add filtered water to enjoy one of our picks of the season.
Single Serve coffees are a simple and elegant way to present a selection of the coffees we find most exciting, removing many brewing variables, and allowing quality and character to shine.
Individual doses are ground and sealed in nitrogen-flushed packages, maintaining the clear aromatic character of freshly ground coffee, for over a year after roasting.
El Turpial
This lot is from Emerson’s Geisha plots, planted at over 2200 masl at El Turpial. Emerson has experimented with planting Geisha above 2300 masl on the farm, but these trees simply froze, not producing any cherry and eventually dying. The trees from which this lot was selected are truly on the edge of what’s possible under current conditions. This coffee undergoes a meticulous washed process: after harvesting, the cherries ferment for three days in sealed bags. After pulping, the coffee undergoes another fermentation for two days before washing and drying on raised beds.
This careful work in processing unveils the potential of Emerson’s Geisha; this is an intensely sweet cup with a character of ripe grapes and citrus, underpinning a complex bouquet of floral aromas; we find magnolia, orange blossom and hibiscus elements.
Munyinya
This washed lot is composed of cherry from the Munyinya hill, the birthplace of the Long Miles project. This was where Long Miles first discovered the potential of Burundian coffee, tasting stellar lots, and sparking the idea of the project. Farmers on Munyinya deliver to the Bukeye station, Long Miles original station built in 2013.
Bukeye uses a double fermentation process, where the cherries are first de-pulped and fermented without water for around 12 hours, before water is added and the coffee is soaked for a further 12 hours. After this, the coffee is ‘footed’ to wash away the sticky mucilage layer attached to the outside of the coffee seed. This involves the workers stomping on the coffee in the tanks before it is moved to washing channels to be rinsed in clean water. Coffee is then dried slowly on raised beds over 20-30 days, depending on weather conditions.
This careful processing, alongside the excellent conditions on the Munyinya hill, result in crisp and ripe redcurrant jam followed by a clean and herbal rooibos finish.
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Munyinya - Single Serve
Retail bundle (six units), Single unitRegular price From Kr. 21,00 DKKFrom Kr. 21,00 DKK Regular price -
Potosí - Single Serve
Retail bundle (six units), Single unitRegular price From Kr. 25,00 DKKFrom Kr. 25,00 DKK Regular price -
El Turpial - Single Serve
Retail bundle (six units), Single unitRegular price From Kr. 29,00 DKKFrom Kr. 29,00 DKK Regular price -
Kiangoi - Single Serve
Retail bundle (six units), Single unitRegular price From Kr. 20,00 DKKFrom Kr. 20,00 DKK Regular price
