Farm to Cup Story
Spring represents all things good in life—light, growth, and perseverance. For these reasons, we look forward to its arrival each year. However, languishing amidst this beauty, it’s often easy for us to lose sight of the reason why spring is so special—it is a time of rebirth. Not only are things growing, but they are being born again from the literal dirt that they came from. In order to celebrate this magical, transformative time, we’ve brought you this coffee from the Long Miles Coffee Project in Burundi and named it Bloom. In a cup of Bloom, you’ll taste the juiciness and acidity of red currant and citrus paired with the rich, yet delicate sweetness of peaches.
The two lots used in Bloom are 100% Heirloom Bourbon varietals. After the farmers dropped their coffees off at the washing station, they were first sorted for over- and under-ripes, at which time any over- and under-ripes were given back to the farmers, and then their daily harvest was weighed and logged so that they could be paid later. Next, they beans were depulped, removing the coffee cherry from the bean. After depulping, the beans were fermented in water for 12 hours. Then, they were agitated by workers who stomped on them as they sung a stomping song. Once the stomping was completed, the beans were pushed into channels that were flooded with fresh water to clean them once more before being sent out to the drying beds to dry. The amount of care and love that went into growing, harvesting, and processing this coffee is evident in the final cup.
Grab a bag of this limited-time offering before it’s gone and let yourself and your coffee #bloom. After all, spring only does come once a year.