A natural-processed microlot from Giku hill in Burundi, produced by smallholder farming families working with Long Miles Coffee. Coffee cherries are floated and hand-sorted before being placed directly on drying tables, where they dry for 25–30 days in the whole cherry, reaching a moisture level of 10.5%. The coffee is grown near the margins of the Kibira forest, Burundi's only native rainforest. Farmers on this hill are supported by Coffee Scout Salvator, who guides sustainable agricultural practices including shade trees, green manures, mulching, and seasonal pruning.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
