Bukeye Washing Station - Burundi {Bourbon - Fully Washed}

Roaster: Stray Coffee Roasters
Country: Burundi
Region: Gitega
Hill: Gaharo Hill
Washing Station: Bukeye Washing Station
Project: Long Miles Coffee
Variety: Bourbon
Process: Fully Washed
Altitude: 1,700–2,100 masl
Harvest: 2025
Tasting Notes: Gooseberry · Tropical Fruits · Pear · Honey Sweetness
Format: 200g
Roast: Omni Light
Ideal for: Filter and Espresso

Why we like it: A Burundi Bourbon that combines a fruity profile with a sweetness reminiscent of honey. In addition to its gooseberry, tropical fruits, and pear notes, it stands out for its connection to Bukeye, the first washing station of Long Miles Coffee.

Who should buy it: Ideal for those who enjoy washed African coffees, fruity profiles, and pronounced sweetness. Especially recommended for those looking for a versatile Burundi Bourbon, suitable for both filter and espresso.

Bukeye Washing Station is a coffee from Burundi originating from Gaharo Hill, a hill closely linked to the origins of the Long Miles Coffee project.

This Bourbon variety lot, harvested in 2025 and processed using the Fully Washed method, stands out for its notes of gooseberry, tropical fruits, pear, and honey sweetness.

Bukeye Washing Station and Long Miles Coffee

Bukeye was the first washing station built by Long Miles Coffee and began operating in April 2013.

Located next to the town of Bukeye, the station was built with the participation of the farmers from Gaharo, who still deliver their coffee cherries there.

In addition to processing coffee, Bukeye has been a starting point for agricultural programs such as Coffee Scouts, focused on pest control, pruning, mulching, and fertilization.

Fully Washed Process

Freshly harvested cherries are received at the station, where they are selected through flotation and manual sorting before being pulped.

The coffee undergoes a dry fermentation of approximately 12 hours, followed by a washing and an additional soaking of between four and six hours.

Subsequently, the parchment is pre-dried on covered tables for a period of between six and 48 hours, where it is manually inspected to remove possible defects.

Finally, it is transferred to raised African beds, where it dries slowly for 16 to 20 days, depending on weather conditions.

Sensory Profile

In the cup we find notes of gooseberry, tropical fruits, pear, and honey sweetness.

The profile combines the fruity character of gooseberry and tropical fruits with the delicacy of pear and a sweetness reminiscent of honey.

Roasted by Stray Coffee Roasters with an omni light profile, this 200g coffee is designed for both filter preparations and espresso.

Matthias Feldmeier and Ilan Bachl founded Stray Coffee Roasters in 2021.

A unique coffee experience depends on more than just our expertise as roasters.

Most of the work is already done in the respective growing regions by the coffee producers. Unfortunately, these people are often overlooked and given little to no recognition. We want to change that! Our coffees always bear the name of the producers (or cooperatives).

And because we believe that informed consumers are essential for the sustainability of our industry, we communicate all costs along the supply chain.