Perched at 1,760 meters on the northern edge of Burundi's Kayanza Province, Bukeye Washing Station is more than a coffee mill—it's where the Long Miles story began. Named after the nearby village of Bukeye, the station has been operating since 2013 and is supplied by its own borehole and granite-filtered well. Bukeye is the birthplace of the Coffee Scouts program and has led the charge in sustainable farming, pioneering organic antestia bug control, post-harvest pruning, mulching, and soil nutrition initiatives. Every harvest reflects years of hands-on work and relentless attention to detail. Ripe cherries are delivered fresh by local farmers, floated, and meticulously hand-sorted before pulping. The coffee undergoes a single dry fermentation for around 12 hours, followed by the traditional "footing" process, where workers rhythmically agitate the parchment with their feet to remove the last traces of mucilage. After rinsing, density grading, and a final soak, the parchment begins a careful drying journey. It first rests on covered drying tables before moving to traditional African raised beds, where it is turned and hand-sorted daily for up to 20 days. Only when the coffee reaches its target 10.5% moisture content is it considered ready—clean, vibrant, and built to showcase the unmistakable character of Bukeye's high-altitude terroir.