Gaharo Hill

Gaharo Hill holds a foundational place in the history of Burundi’s modern specialty coffee movement. Located in the Muramvya province, the hill is the site where the Long Miles Coffee Project, founded by Ben and Kristy Carlson in 2011, first established its operations. The project was born out of a desire to address systemic inefficiencies and unfair practices in the Burundian coffee industry, aiming to provide smallholder farmers with better access to the specialty market through transparent pricing and agronomic support.

The relationship between Gaharo Hill and the Long Miles Coffee Project is deeply physical and historical. The Bukeye washing station, the first facility built by the project, sits at the foot of Gaharo Hill. The construction of this station was a community effort; the land was cleared by local farmers from the hill, and the bricks used to build the facility were sourced from the valley below. This deep integration into the local landscape remains a hallmark of the project's approach to coffee production.

Coffee cultivation on Gaharo Hill typically occurs at high altitudes, ranging from 1,700 to 2,100 meters above sea level. The coffee grown here is primarily a field blend of varieties, with Red Bourbon and Mibirizi being the most prominent, often accompanied by SL34. Because these varieties are interplanted, the resulting lots are categorized as field blends, reflecting the traditional agricultural practices of the region's smallholder farmers.

Processing at the Bukeye station follows rigorous specialty standards. Cherries are hand-picked at peak ripeness, floated, and hand-sorted to remove defects before being depulped on the day of harvest. The coffee undergoes a single-fermented dry process for approximately 12 hours, followed by a fresh water rinse and density grading. The beans are then dried on traditional African raised beds for 16 to 20 days until they reach a target moisture content of 10.5%.

For the roaster and the consumer, Gaharo Hill coffees are celebrated for their distinct sensory characteristics. Tasting notes frequently include bright, crisp acidity with profiles ranging from plum and blood orange to notes of Earl Grey, honey, and tropical fruit. These qualities are a direct result of the high-altitude climate and the meticulous post-harvest processing implemented by the Long Miles team in collaboration with the farmers of Gaharo.

Beyond the cup, the significance of Gaharo Hill lies in its role as a model for relational sourcing. By maintaining a year-round presence on the ground, the project provides farmers with training and support, which helps mitigate the challenges of small-scale farming in Burundi, such as disease and economic instability. This model has allowed the farmers of Gaharo to maintain a consistent, high-quality output that has gained recognition among specialty roasters globally.

Today, Gaharo Hill remains a benchmark for Burundian specialty coffee. The legacy of the initial partnership between the Carlson family and the farmers of the hill continues as a new generation of farmers delivers their cherries to the Bukeye station. The hill stands as a testament to how focused, community-based investment can elevate the profile of a specific origin, transforming it from a local agricultural site into a recognized name in the international specialty coffee market.