This Burundi Mikuba 8 is a late-season coffee sourced from the Long Miles Coffee Project. Produced by multiple smallholder farmers in the Kayanza region, this Red Bourbon variety is processed using the washed method. The cup offers an expressive, fruit-forward profile characterized by notes of red grape, raspberry, and hibiscus. It features a tartaric acidity, jammy sweetness, and a clean, tea-like body. The roaster recommends a rest period of at least 40 days for optimal flavor development.
High in Wyoming's windswept plains, Coulter Sunderman has transformed the frontier coffee narrative since co-founding H&S with Joshua Heien in 2014, moving from his roasting apprenticeship at Coal Creek to establish a data-driven approach that thrives on geographic isolation. Their roasting philosophy operates at the intersection of precision analytics and high-altitude innovation, utilizing Cropster software to track every variable. This Good Food Award-winning roastery represents the evolution of "cowboy coffee" into something sophisticated yet accessible, proving that exceptional specialty coffee can flourish in the most unexpected terroir.
