Mutana Hill

Description

Variety Red Bourbon Process Washed Producer Long Miles                                                                                                                                                                                                                                                                                                              Farm Smallholder Farmers Region Mutana Hill, Butanyerera Altitude 2100 - 2200masl Citrus Lime, Caramel, Grape. Suggested for Filter & Espresso The Project In the remote hills of Butanyerera, The Long Miles Coffee Project, founded by Ben Carlson and Kristy Carlson, works directly with local communities to improve coffee quality and the livelihoods of farmers. Through washing stations like Heza, Long Miles connects hundreds of smallholder farmers from hills such as Mutana Hill, where families grow coffee on very small plots, often in their own backyards. This model not only allows for precise processing and strong traceability, but also ensures better prices and ongoing support programs for producers. Mutana Hill coffee is the result of this collective effort: cherries are carefully handpicked, meticulously processed, and slowly dried on raised African beds. Mutana Hill represents community, dedication, and the positive impact that a well built project can create at origin. The Coffee This coffee is produced using a washed process. The coffee processing begins with cherry reception and sorting, where freshly picked cherries are floated and hand sorted to remove any defects. Next, pulping is carried out to remove the outer skin and obtain parchment coffee. The beans then undergo fermentation under water for around 36 hours, which helps break down the mucilage surrounding them. After fermentation, the coffee is subjected to washing and grading, where beans are cleaned and separated by density using water channels. This is followed by a final soaking stage in clean water for several hours to ensure maximum purity. Finally, the beans are moved to drying, where they are slowly dried on raised African beds for 16–20 days until they reach the optimal moisture level for quality preservation.