BURUNDI | NINGA HILL COMMUNITY - WASHED
CURRENT ROAST | FEBRUARY 16, 2025
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.
CURRENT ROAST | FEBRUARY 16, 2025
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.
CURRENT ROAST | FEBRUARY 16, 2025
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.