Musumba Hill farming community; Long Miles Coffee Project

The Musumba Hill farming community is a vital component of the Long Miles Coffee Project, an initiative founded in 2011 by Ben and Kristy Carlson. The project began with the goal of connecting Burundian smallholder farmers to the global specialty coffee market, starting with the construction of the Bukeye washing station in Muramvya Province. Musumba Hill is one of the primary sites served by this station, where the unique combination of rich soil and the shade provided by banana canopies creates an ideal environment for coffee cultivation.

In practice, the Long Miles model operates by integrating smallholder farmers into a structured quality-control system. Farmers on Musumba Hill, like those across the broader Long Miles network, are supported by 'Coffee Scouts'—local experts who provide technical training on essential agricultural practices such as pruning, mulching, and the application of fertilizer. This hands-on support is designed to increase both the productivity of individual trees and the overall quality of the harvested cherry, which is critical for farmers who often manage very small plots of land.

Traceability is a cornerstone of the Musumba Hill identity. Coffee produced here is often processed at the Bukeye station, the first facility built by the Long Miles team. When coffee from these specific hills meets the project's high standards, it is often marketed as a micro-lot or a field blend, allowing roasters and consumers to trace the origin of their coffee back to the specific hill and community where it was grown. This transparency is intended to ensure that farmers are paid fairly for the quality of the cherry they deliver.

The farming community faces significant logistical challenges, as is common in many remote regions of Burundi. Despite these hurdles, the Long Miles Coffee Project has scaled its operations from working with 50 families in 2013 to over 5,500 families today. The project emphasizes values such as 'Ubuntu' and 'Grit,' fostering a collaborative environment where the community works together to improve coffee quality, which in turn helps secure better market access and economic outcomes for the growers.

For the roaster and the drinker, Musumba Hill coffee is recognized for its distinct flavor profile, often characterized by notes of dried apricot, black tea, and blood orange. These sensory qualities are a direct result of the meticulous management of the washing station and the dedication of the farmers who maintain their trees under the guidance of the project. The consistency of these coffees has made them a staple for specialty roasters who prioritize ethical sourcing and high-quality, traceable origins.

Today, the Musumba Hill community stands as a testament to the impact of direct-trade models in challenging environments. By providing the necessary infrastructure—such as washing stations—and technical education, the Long Miles Coffee Project has helped transform the potential of Burundian coffee into a globally recognized specialty product. The story of Musumba Hill is not just about the coffee in the cup, but about the ongoing effort to build a sustainable and equitable future for the thousands of families who depend on coffee for their livelihoods.