Orders are shipped every Monday, Thursday and Friday. Blends are roasted on Mondays and Fridays each week whilst single origins are roasted only on Wednesdays at this stage (due to batch size requirements).
Aroresa (pronounced “A-ro-ress-a”) originates from the Bensa ‘woreda’ (administrative district) in the Sidama Zone in Ethiopia’s Southern Oromia State. It is named after the ‘kebele’ (local village) of Aroresa.
The washing station sits at 1,856m above sea level, and is privately owned by Wochesa Achiso, who buys cherries from local families - each cultivate small plots of land (averaging 2 – 5 hectares in size), located 1,900–2,000 metres above sea level.
Wochesa Achiso works collaboratively with Testi Coffee, who supports the washing station with quality control and also supports the washing station to market and sell their coffee. Testi Coffee is a family owned business that was founded ten years ago by Mr Faysel Yonis. The company is committed to maximising the potential of Ethiopian coffee and enriching the lives of the communities that are connected to it.
Testi Coffee’s business model is basically to buy coffee cherry from their ‘out-growers’ (an Ethiopian term for a small-holder who contributes to a particular washing station), while working with them to improve the quality of the coffee, and help develop the social conditions in the communities for the out-growers.
The team at Testi Coffee are very proud of the quality of coffee that they produce. In 2018, they launched a quality improvement program called the Premium Cherry Selection (PCS). Through this program, they pay a premium to producers who pick only the very ripest cherries from their farms. These coffees represent the very best that they have to offer, and this lot from Aroresa is a Premium Cherry Selection lot.
Mr Faysel, the owner of Testi, strongly believes that increased rewards for the out-growers should be shared by their entire community as a whole, rather than just delivering more financial benefits to the out growers themselves. To this end, he has launched an initiative called Project Direct, which focuses on directly helping coffee farmers, their families, and surrounding communities in tangible and positive ways. The project has helped to build schools and get communities access to clean water. Their goal in the future is to get support from their importing and roasting partners to make this initiative more fruitful.
This coffee is a mix of local varieties, including native coffees from forest origin that are collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles. The coffee has been processed as a washed lot using fresh water from the nearby river Hamile. It is classified as Grade 1, indicating that a lot of effort has been put into the selection and grading during processing.
Each day, carefully hand-picked coffee cherries are delivered to the Aroresa mill and are meticulously sorted by hand and a floatation tank prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup. The coffee cherries are then pulped using a disk pulper to remove the fruit and skin, and then graded by weight; heavier beans are superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 24–48 hours to remove the mucilage (sticky covering) by allowing it to ferment and detach from the coffee. The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12–24 hours.
The coffee is then dried for around 12 days on African drying beds, firstly under cover (for up to a day) and then subsequently in the sun. Whilst drying, the coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew. Once the coffee is dry it is rested in parchment until it is ready for export. Aroresa is a fine example of the distinctive and unique nature of coffee produced in this region.
Chiri originates from the Sidama coffee growing region in the eastern part of the Sidamo zone, in Ethiopia’s Southern Oromia State, in the ‘kebele’ (local village) of Hora Ela. It is named after the ‘woreda’ (administrative division) that is located in: Chiri (Chire). The washing station sits at 1,900m above sea level, and is privately owned by Kenan Asefa, who buys cherries from 650 local families; each family cultivates a small plot of land (averaging 2.5 hectares in size), located 1,800–2,200 metres above sea level.
This coffee is a mix of varieties that we refer to as “heirloom varieties”. This term is all encompassing and very broadly used by many actors in the coffee industry to categorise Ethiopian coffee varieties that are from native forest origins. Whilst this describes many of the varieties found in Ethiopia, it is also a bit simplistic, and does not recognise varieties that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC).
In the Sidamo growing region, there are four “Specialty Group varieties” that have been released by JARC. These are called Angafa, Faye, Koti and Odicha. There are also native or “landrace” varieties in the region that were originally selected from the forest and have been propagated in the Sidamo region for decades. Three are well-known to local producers, who typically grow at least two of them; they are called called Dega, Karma and Wolisho. There is little documentation on the history of these varieties, and it is hard to know if they represent single varieties or a wider group of varieties, however it is widely accepted that they play a major role in the quality of the coffee from this region, with a distinctive floral and citric cup profile.
This coffee is natural processed. It is classified as Grade 1, indicating that a lot of effort has been put into the selection and grading during processing. Processing naturals well requires a high level of attention to detail. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience.
Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup. The coffee is then graded by weight and spread evenly on raised African beds (screens) to sun-dry. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. This is done very carefully to avoid damage to the fruit.
After a few days, when the coffee has reached 25% humidity—this is called the “raisin stage”—the layers of coffee are gradually increased. Careful attention and control during this drying phase ensures the coffee is stable and that a clean and balanced cup profile is achieved. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew. Once the coffee reaches the optimum moisture level (usually after 15–18 days), it is hulled and rested in bags in parchment until it is ready for export.
We have been roasting coffee from Long Miles since 2014 - when our head roaster Adam visited them in person in the beautiful hills of Burundi. We had heard amazing things about what they were accomplishing in terms of both quality and the prices paid to the growers - it was all true - and then some. They are truly re-inventing both what Burundian coffee can be and what a transparent, premium based and sustainable coffee chain means. From Adam, in regards to one of his career highlights:
"It’d be from my first origin trip, walking down a dirt road into the Long Miles Coffee Project Bukeye washing station in the hills of Kayanza, Burundi. It was the end of a long day and the air was thick with the aromas of cherry pulp, fermentation and coffee flowers. Unforgettable."
This coffee is grown and produced by farming families in the northern province of Ngozi, a stone’s throw away from the Rwandan border. The Nyamuswaga river runs through these neighbouring coffee hills, turning much of the surrounding landscape into a lush wetland. Bananas, maize, potatoes, beans, cassava, sweet potatoes and peas can be found growing alongside coffee, wrapping the hill in every imaginable shade of green. More than 1533 farming families from 20 nearby coffee hills deliver their cherries to this collection point. While women make up only 32% of the producers who contributed to this coffee, they are without question the thread that holds coffee farming communities together in Burundi. They work incredibly hard- hand tilling the soil, growing, harvesting, sorting and hauling multiple crops- not just coffee. They often do it with a baby on their back or a child at their hip.
A farmer might walk as far as 8km on narrow dirt footpaths carrying coffee cherries on their head to reach this collection point. There are a pre-selection area and floating station at this collection point where their coffee cherries are taken to be sorted and floated once again. Any underdeveloped, low- density or insect-damaged cherries will float to the top and are easily skimmed off. The cherries that rise to the top ('floats') are bought at a lower price, their quality immediately separated from the others then processed and sold as a lower grade coffee. After each farmer’s cherries have been selected, weighed and their contribution recorded, this coffee is laid out in a single layer on traditional African raised beds to dry in its whole fruit. The cherries are then meticulously hand-sorted for colour, ripeness and insect damage by a team of pickers. The drying cherries are rotated continuously throughout the day and covered when the sun’s rays are too intense when it’s raining and overnight. Commitment to the perfect moisture level (10-11%) means coffee spends 20-30 days slow drying, depending on the weather conditions, soaking up as much of the hot East African sun as possible. Bonuses are paid to farming families in the form of a second payment at the end of the export year- before the next harvest season opens.
"We are a small American family living in Burundi, which is smack dab in the heart of east Africa. We are passionate about producing amazing coffee and caring for the well-being of the coffee farmers who grow it. We weren’t always coffee producers. First, we were a family with a dream.
Our dream was that one day we could facilitate direct and meaningful relationships between coffee roasters and coffee growers by producing great coffee and telling the story of the farmers who grow it. If we could do that, then the local farming community would thrive and the world would gain the gift of great Burundi coffee.
After some time sourcing coffee in Burundi, we realized that the only way we could see our dream come true was to build a washing station. That way, we could control the coffee quality and the price the farmers were given for their coffee. In our first season, with the help of our friends and devoted blog readers, we sold all the coffee before it even hit the drying tables. This overwhelming support allowed us to pay our farmers months before any other washing station in our area, and we quickly became established as a vital part of the community.
Living as a family in this part of Africa isn’t always easy, and sometimes we share the raw and honest truth about what that’s like on our blog. We rattle on about our Faith, raising boys in Africa and the expat life. We also share the stories of our coffee farmers, what it’s like at our washing stations and how we brew our morning coffee. So, if you want the real deal about life, hit that blog button.
If you are a roaster and would like to contact us about building a relationship with our family that works for both you and our farmers, please hit the contact button. If you are a lover of coffee or Africa or travel or adventure and you just want to connect with us, we’d love to hear from you too.
'Murakoze cane' (thank you very much),
The Carlson Family (Ben, Kristy, Myles, Neo, and Ariana)"
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