BURUNDI | NINGA HILL COMMUNITY - WASHED

CURRENT ROAST | APRIL 27, 2024

BEST AFTER | 14 DAYS OFF ROAST

BEST BEFORE | 60 DAYS OFF ROAST

Processing Station | Ninga Washing Station

Station Owner | Long Miles Coffee Project

Producer | Ninga Hill community of 764 farmers, each averaging 200 trees in their gardens

Region | Kayanaza Province

Type of Soil | Volcanic red loamy soil

Varietal | Bourbon

Growing altitude | 1800 masl

Harvesting Period | April - July 2022

Processing Method | Washed. The frehly depulped coffee is double fermented with two 12 hour cycles of fermentation followed by four hours ofn rinsing

Drying Methods | Washed parchment coffee is then set to drying tables for 15-20 days, turning daily until reaching 10.5% moisture.

Sourcing | Bonaventure Coffee Project

Notes | cranberry, caramel, stonefruit, floral and chocolate finish

Roast level | Light

300g / 10.6oz

Our packaging is 100% recyclable.