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Find bags by how you brew — espresso, filter, origin, roast. Heart what looks good. After a delivery, your reviews steer For You even more.
Catalog/Burundi Giku Hill Anaerobic Honey

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Giku Hill is a new terroir discovery and is a true standout next to neighboring Ninga and Bumba Hills as the most intensely flavored and structured cup. The impeccable standards of the Long Miles team produces some of the cleanest tasting naturals we've ever encountered that faithfully and delicately translate terroir which in this coffee presents high toned flavors with tense structure. The anaerobic honey retains these qualities while adding a richer and broader palate. Saint Frank and Long Miles came together in 2014 with a shared energy for the potential of specialty coffee to transform lives in poor remote regions. Long Miles connects small farmers from different hill communities like Giku but until recently this remote community was incorporated into the larger Ninga Hill classification. In 2019 we committed to partner with Long Miles in establishing a new washing station at Ninga where farmers had previously traveled the furthest to deliver their cherries.
Heart it if you’d brew it, or pass.
Burundi Giku Hill Anaerobic Honey is a high-acidity coffee from Kayanza, Burundi. Acidity means a bright, lively taste, not a sour cup. The lime note is part of that brightness.
Burundi Giku Hill Anaerobic Honey breaks down as fruity, citrus and caramel.
Fruity×1
nectarine
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Citrus×2
lime, tangerine
A bright, zesty edge. Lemon, orange, or grapefruit show up as sparkle, not sour coffee.
Caramel×2
honey, crème brûlée
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
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