Filter

Producers: Local producers surrounding Bukeye washing station 
Varietal: Field Blend, likely Red Bourbon and Mibirizi
Process: Washed
Tasting notes: Fresh Oranges, Cola Syrup, Orange Blossom

Producer info and cup notes:
Located on the outskirts of Bukeye Village in Kayanza at 1,760masl, Bukeye washing station was the very first operation Long Miles built. Bukeye lives and breathes coffee, most of its population are coffee farmers and the surrounding producers receive both a cherry payout, and yearly premiums for quality consistency.
In the cup, the cola spice notes hit first, abruptly countered by a bright orange blossom floral. As the acidity starts to peak, fresh and ripe oranges pop up, settling in with more spice and black tea notes on the finish. A strong oolong tea note crops up just in the final sips of this one, similar to a puer tea orange. 

Source: Osito // Long Miles Coffee Project

Current components: Rwanda Jiwama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural
Tasting notes: Raspberry, lemonade, dark chocolate

Producer info and cup notes:
As we have grown as a roastery, we have become more and more interested in the idea of blends and what they can do both logistically and for flavor improvements. There are often coffees we receive that just don't quite live up to our expectations, or don't quite fit our "ultralight" standard roast profile. As a way to ensure the hardwork of producers doesn't go to waste, we've decided to funnel those sorts of coffees into a discounted, bulk quantity blend roasted omni-light to better suit the green. For this first iteration. we chose Rwanda Jirama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural, and chose to blend them at an exact 50/50. The Rwanda washed component delivers very clean stonefruit, a lovely lemonade acidity, and a silky body. The Kenya Natural is bursting with clean red fruits, oolong tea and cola spices.

Together, we find notes of strawberries, raspberry lemonade, and a lovely specialty dark chocolate bass note that carries this very well as a 1:2 classic espresso or batch brew.

Source: Royal Coffee(rwa) and Crop to Cup(ken)

Sparkling and complex. Tasting like jasmine, lemongrass, sweet citrus and rosé wine. A beautifully expressive Geisha.

Origin: Colombia
Region: Huila
Producer: Las Marías Estate
Elevation: 1800 - 2050 masl
Variety: Geisha
Process: Washed 

• Selective Harvesting: Cherries are picked at their ripest stage, ensuring a 20 Brix grade sugar level for optimal sweetness.
• First Fermentation: Whole cherries are placed in a closed tank for 12 hours, allowing initial fermentation to develop nuanced flavors.
• Pulping & Second Fermentation: The cherries are pulped without water and transferred to an open tank, where they ferment without water for 24 hours.
• First Wash & Third Fermentation: After washing and draining, the coffee undergoes another 24-hour open-air fermentation.
• Final Wash & Drying: Once the second fermentation is complete, the coffee is washed again and carefully dried in raised African beds for approximately 25 days, ensuring a controlled temperature below 35°C to achieve a 10-11% moisture content.

José Giraldo is a third-generation coffee producer who has spent the past decade transforming his family’s commercial coffee heritage into a benchmark of ultra-specialty coffee excellence. Together with his wife, María Rivera, he leads Las Marías Estate, a farm dedicated to the integration of science, advanced genetics, and sustainability to produce exceptional microlots recognized on a global stage.

Located in Colombia, the 23-hectare Las Marías Estate is home to a carefully curated collection of rare and exotic coffee varieties. The farm cultivates 9,000 Typica trees over 70 years old, second- and third-generation Geisha trees developed through rigorous genetic selection, as well as Orange Striped Wush Wush and micro Mokka varieties—each chosen for its unique sensory potential and cup complexity. Over ten years of research at the family’s El Danubio Estate, José Giraldo evaluated 46 Geisha progenies, refining them through multiple generations to establish competition-grade genetics that set new standards in quality.

Las Marías Estate blends tradition with scientific innovation. The farm benefits from the expertise of Germán Giraldo, PhD in Food Science, whose work in osmotic drying and fermentation science has helped refine advanced post-harvest processes. These techniques, combined with the estate’s preserved natural microbiota and surrounding native forest, enhance the depth, clarity, and complexity of each coffee produced.

The estate’s coffees have gained international recognition, reaching more than 50 specialty buyers across 25 countries. Las Marías microlots are frequently selected by barista champions and professionals for competition use, reflecting the farm’s consistency, precision, and dedication to excellence.

Sustainability and biodiversity are central to the estate’s philosophy. With seven hectares of preserved native forest and a habitat supporting over 30 bird species, Las Marías Estate prioritizes environmental stewardship as an essential component of producing world-class coffees. This commitment ensures that every coffee reflects not only exceptional craftsmanship, but also respect for the land and its ecosystems.

Juicy and bright with zesty acidity. Orange blossom and guava. Silky body reminiscent of red apple sweetness.

Origin: Honduras
Region: Selguapa
Producer: Clementino Ramirez

Elevation: 1700 masl
Variety: Typica / Bourbon 
Process: 96 hours fermentation - Washed

Roasted for: Filter

Our first time sourcing coffee from Clementino Ramírez, who was one of the first producers that our long-time partner, Semilla, connected with at the very beginning of their work in Honduras in 2019. 

Along with his brothers, Clementino was among the first, if not the very first, growers to begin cultivating coffee in the small hamlet of Selguapa, located high in the Montecillos mountain range. While the family’s history in coffee production dates back to the 1980s, it was only in 2019, when Semilla met Clementino and his family, that they began taking steps toward accessing a differentiated specialty market.

This connection to the external specialty market came through Jesús Galeas, Clementino’s son-in-law. At the time, Jesús was working with a company focused on identifying high-potential coffees in often overlooked regions of Honduras. Drawing on his experience as an IHCAFE field technician, Jesús traveled to remote communities to provide training in farm maintenance, selective cherry harvesting, fermentation, and drying practices. One of his first stops was Selguapa, where his sister was assisting her husband, Clementino’s son Milton, on the family farm.

Situated at 1,700 meters above sea level and planted primarily with heirloom varieties such as Bourbon and Typica, the farm showed clear potential. Jesús was confident that, with careful processing, these coffees could reach a much higher quality level, and that assessment proved correct.

Traditionally, coffee in Selguapa and much of the Montecillos region has been sold through an intermediary-based system. Producers typically sell their coffee as cherry or pre-secado, meaning it is depulped and partially dried for just three to four days before being sold. Prices within this system are extremely low, leaving producers in a persistent state of economic precarity. Even in relatively strong years such as 2024, farmers in the region reported farmgate prices of around USD $0.85 per pound for parchment coffee, not including transportation costs. In some cases, producers never receive payment at all.

These conditions placed immense strain on Clementino and his family. Shortly after Semilla first met him, Clementino and his son migrated to the United States out of necessity, seeking to repay debts accumulated after years of selling coffee at bottom-market prices. Even in the years when part of their production was sold at differentiated prices, only the top lots were selected, with the remainder sold into the conventional market.

Clementino’s journey north involved significant hardship, including kidnapping and extortion. He eventually arrived in Seattle, where he worked for nearly five years, holding multiple jobs and sending the majority of his earnings back to Honduras. Well into his sixties, his efforts allowed the family to repay their debts and purchase an additional plot of land, which was planted with coffee the following year.

Although Semilla has worked with Clementino and Jesús since 2019, it was only in the past two harvests that Semilla was able to purchase the extended family’s entire coffee production.

Clementino returned to Honduras in early 2024 to work alongside his family throughout the harvest, helping address severe labor shortages that continue to affect remote, high-altitude regions of the country. Beyond his role on the farm, Clementino has become a respected figure in neighboring communities such as Toriles, Buena Vista, and Cantolal. Through his standing and relationships, he has helped introduce Semilla to other smallholders in the area.

With Clementino’s support, Semilla’s project Sueños de Semilla has grown to include approximately 25 local smallholders, many of whom are exporting their coffee for the first time.