Giku Lot #8 [25/26

We're big fans of the work of the Long Miles Coffee Project, and we've been proudly buying and roasting their lots since we launched. This season marks the fourth harvest we've had coffee from the Giku Hill smallholders and one we're absolutely thrilled to be featuring - the return of one of our first ever single origin lots, the natural process from Gikungere hill. Every season we've been asking for it, and each year we've been thwarted with not enough supply available for the buyer demand - but we're stoked to have secured a small allocation this year. The eagle eyed amongst you will notice we've reclaimed the Giku Anoxic Natural illustration for this coffee - we're reassigning it to this process, moving forward. Brew Guide: Best Brewed with: Filter Light Roaster Influence: Burundian washed coffees tend to pick up a little extra colour in the roaster that's inconsistent with the actual perceived roast degree in the cup - we're roasting this lot super light, bright, acid and aromatic forward. Best Rested: 3-4 weeks Filter: 64g/L & 92°C, with rest we like to move down to 89°C Espresso: Turbos - 18g to 46g in 22-26s. Excellent soup We’re tasting: Big stewed fruit aromatics reminding us of berry compôte, cola & lime, and mulling spices. In the cup it's strawberry fruit leather, dried apricots and dates, milk chocolate coated raisins and honey. As it cools, the mulling spices aromatics combine with that classic Burundian black tea note to remind us of milky masala chai.