BURUNDI | NINGA HILL COMMUNITY - ANAEROBIC NATURAL
CURRENT ROAST | MARCH 17, 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 | Anaerobic Fermentation Natural
Drying Methods | Cherries are taken to drying tables on the skins for 25-30 days, turning daily until reaching 10.5% moisture.
Sourcing | Bonaventure Coffee Project
Notes | chocolate finish, stonefruit, raspberry, and floral finish
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
CURRENT ROAST | MARCH 17, 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 | Anaerobic Fermentation Natural
Drying Methods | Cherries are taken to drying tables on the skins for 25-30 days, turning daily until reaching 10.5% moisture.
Sourcing | Bonaventure Coffee Project
Notes | chocolate finish, stonefruit, raspberry, and floral finish
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
CURRENT ROAST | MARCH 17, 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 | Anaerobic Fermentation Natural
Drying Methods | Cherries are taken to drying tables on the skins for 25-30 days, turning daily until reaching 10.5% moisture.
Sourcing | Bonaventure Coffee Project
Notes | chocolate finish, stonefruit, raspberry, and floral finish
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
Anaerobic Natural Bourbon from Ninga Hill Community by Long Miles Coffee Project.
Ninga Hill was one of the original communities to partner with LMCP in 2013 at their first washing station Bukeye. But Ninga was also the farthest hill proving the character and commitment to amazing coffee and community through years of long deliveries and consistently impressive quality. Ninga now acts as an anchor of hope in their new washing station. Today Ninga has grown to a group of 764 farmers, each averaging only 200 trees in their gardens. Some former farmers who were collected as Ninga are now part of their more local hills, yet Ninga has only continued to grow with the new station! With this change, we continue to see the Ninga profile further refined even as it grows in numbers. Ninga most often shows a mix of red fruits and berries with stone fruit and floral qualities with a surprisingly round structure.